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BBQ Chicken Sweet Potato Bowl

Sheet Pan BBQ Chicken Sweet Potato Bowls Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 628
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 ½ lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup BBQ sauce, plus more for drizzling
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots (optional)
  • ¼ cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • Fresh cilantro, for garnish
  • Sliced avocado, for serving (optional)

Method
 

  1. Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss sweet potatoes with 1 tbsp olive oil, ¼ tsp salt, and a pinch of pepper. Spread in a single layer and roast 15 minutes.
  2. Season chicken with the remaining ¼ tsp salt and pepper. Remove pan, push sweet potatoes to one side, and add chicken. Drizzle chicken with the remaining 1 tbsp olive oil. Roast 18 to 20 minutes at 425°F until chicken reaches 165°F (74°C) and sweet potatoes are fork-tender.
  3. Remove pan, switch oven to broil. Brush chicken with ½ cup BBQ sauce and broil 2 to 3 minutes until bubbly and dark in spots. Let chicken rest on the pan 5 minutes, then slice against the grain.
  4. In a medium bowl, stir together cabbage, carrots, sour cream, lime juice, garlic powder, and a pinch of salt until well coated.
  5. Warm black beans and corn in a skillet over medium heat, 2 to 3 minutes. Divide sweet potatoes, chicken, slaw, beans, and corn among bowls. Drizzle with extra BBQ sauce, top with cilantro and avocado, and serve right away.

Notes

The slaw is best dressed right before serving, so keep the dressing separate if you are making the components ahead. The 5‑minute chicken rest is not counted in the cook time, but do not skip it so the juices redistribute.