Description
A vibrant, nourishing meal blending tender barbecue chicken, caramelized roasted sweet potatoes, and bright toppings like avocado and cilantro. This New Mexico-inspired dish balances smoky, sweet, and fresh flavors for a simple yet satisfying bowl.
Ingredients
1 pound boneless skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
½ cup homemade barbecue sauce (no alcohol)
½ cup cooked black beans
¼ cup corn kernels (fresh or frozen)
¼ avocado, sliced
2 tablespoons fresh cilantro
1 lime, cut into wedges
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder
Spread on a baking sheet and roast for 25 minutes
Meanwhile, season chicken with salt and pepper, then cook on a grill or skillet until done
Brush chicken with barbecue sauce during the last 2 minutes of cooking
Assemble bowls with sweet potatoes, chicken, black beans, corn, avocado, and cilantro
Serve with lime wedges
Notes
Store components in airtight containers for up to 5 days
Swap corn for roasted Brussels sprouts for lower carbs
Add a sprinkle of sunflower seeds for extra crunch
Use free-range chickens for optimal flavor
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 36g