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Easy BBQ Chicken Bowls With Sweet Potatoes - A Simple, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • Sweet potatoes: 2 large, peeled and cubed
  • BBQ sauce: 1 cup (choose your favorite)
  • Olive oil: 2–3 tablespoons
  • Spices: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Coleslaw mix: 3 cups (bagged shredded cabbage and carrots)
  • Greek yogurt or mayo: 1/3 cup (for slaw dressing)
  • Apple cider vinegar: 1 tablespoon
  • Honey or maple syrup: 1–2 teaspoons
  • Cooked grains (optional): 2 cups cooked rice, quinoa, or cauliflower rice
  • Toppings: sliced green onions, chopped cilantro, pickled red onions, avocado, lime wedges
  • Salt and pepper to taste

Method
 

  1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the sweet potatoes. Toss the sweet potato cubes with 1–2 tablespoons olive oil, a pinch of salt, black pepper, and half the spice mix (smoked paprika, garlic powder, onion powder, chili powder). Spread in a single layer on the sheet pan.
  3. Start roasting. Roast the sweet potatoes for 12–15 minutes to give them a head start. You want a little color before the chicken joins the party.
  4. Prep the chicken. While the potatoes roast, pat the chicken dry. Season with the remaining spice mix, plus a small drizzle of olive oil. This helps the spices stick and adds a nice sear.
  5. Add the chicken to the pan. Pull the pan from the oven, push the sweet potatoes to one side, and lay the chicken on the other side. Return to the oven and roast for 12 minutes.
  6. Brush with BBQ sauce. Remove the pan and brush the chicken generously with BBQ sauce. Flip the chicken, brush the other side, and add a light brush to the sweet potatoes too for extra flavor.
  7. Finish roasting. Roast another 5–8 minutes, until the chicken reaches an internal temp of 165°F (74°C) and the sauce is glossy and sticky. If you want charred edges, broil for 1–2 minutes at the end.
  8. Make the quick slaw. While the chicken finishes, mix Greek yogurt or mayo, apple cider vinegar, honey, a pinch of salt, and pepper in a bowl. Toss with the coleslaw mix. Taste and adjust seasoning. The slaw should be creamy, tangy, and lightly sweet.
  9. Cook or warm your grains. If using rice or quinoa, warm it up. Cauliflower rice works if you want a lighter base.
  10. Slice the chicken. Let the chicken rest for 3–5 minutes, then slice or chop into bite-size pieces. This keeps the juices in and makes it easier to eat in a bowl.
  11. Assemble the bowls. Add grains to each bowl, top with sweet potatoes, then the BBQ chicken. Add a handful of slaw and your choice of toppings—green onions, cilantro, pickled red onions, avocado, and a squeeze of lime.
  12. Extra sauce. Drizzle a little more BBQ sauce or a spoon of plain Greek yogurt to finish, if you like.