High Protein BBQ Chicken Sweet Potato Bowl
High Protein BBQ Chicken Sweet Potato Bowl with chicken, roasted sweet potatoes, black beans, corn, romaine, and creamy BBQ yogurt sauce.
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Equipment
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- ¾ teaspoon smoked paprika divided
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- ⅓ cup barbecue sauce
- 4 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn well drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 2 tablespoon sliced green onions
- 2 tablespoon fresh chopped cilantro
For the Creamy BBQ Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon barbecue sauce
- 1 tablespoon light ranch dressing
- 1 tablespoon water
- ½ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle the sweet potatoes with ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, chili powder, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining ½ teaspoon garlic powder, remaining ½ teaspoon smoked paprika, onion powder, and remaining ¼ teaspoon salt.
- In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes per side, or until cooked through. Check the chicken with an instant-read thermometer to make sure it reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes. Slice or dice the chicken.
- Place the chicken in a medium mixing bowl. Add ⅓ cup barbecue sauce. Toss until the chicken is coated.
- In a small bowl, add Greek yogurt, barbecue sauce, light ranch dressing, water, apple cider vinegar, garlic powder, and black pepper. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, BBQ chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, green onions, and cilantro.
- Drizzle each bowl with creamy BBQ yogurt sauce.
Notes
Tips and Tricks
Cut the sweet potatoes evenly - Keep the sweet potato pieces close to the same size so they roast at the same pace. Store the sauce separately - Keep the creamy BBQ yogurt sauce in its own container if making this recipe ahead. Add the lettuce last for meal prep - Store the warm ingredients away from the lettuce so it stays crisp.Storing and Reheating
Store in the Refrigerator - Store the chicken, sweet potatoes, beans, corn, and vegetables in airtight containers in the refrigerator for up to 4 days. Keep the sauce in a separate container. Reheat in the Microwave - Place the chicken, sweet potatoes, beans, and corn in a microwave-safe bowl. Heat in 30-second intervals until warm. Reheat in a Skillet - Place the chicken and sweet potatoes in a skillet over medium-low heat. Warm until heated through, stirring as needed. Assemble After Reheating - Add the romaine lettuce, tomatoes, peppers, onions, cilantro, and sauce after the warm ingredients are reheated.Nutrition
Calories: 643kcalCarbohydrates: 82gProtein: 54gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 111mgSodium: 946mgPotassium: 2217mgFiber: 14gSugar: 22gVitamin A: 21430IUVitamin C: 43mgCalcium: 173mgIron: 5mg
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