Easy, Oven-Roasted French Garlic Chicken Recipe

Say hello to the ultimate weeknight dinner hero: BBQ Chicken & Roasted Sweet Potato Bowls! This colorful, flavor-packed meal brings smoky grilled chicken, caramelized sweet potatoes, and a rainbow of fresh veggies together in a bowl of pure comfort—without any fuss. Whether you’re meal prepping for busy days or looking to impress your family with a nourishing, crowd-pleasing dinner, there’s something in this bowl for everyone.

Ingredients You’ll Need

This recipe proves that a handful of well-chosen ingredients can make dinnertime truly special. Every item plays its part, from the sweet, starchy goodness of roasted sweet potatoes to the juicy, saucy chicken that steals the show. Here’s what you’ll need (and why each one matters!):

• Boneless, Skinless Chicken Breasts: These soak up all the smoky spice and let that BBQ flavor shine without drying out.
• Olive Oil: Gives both the chicken and sweet potatoes a lovely golden color and helps seasonings stick.
• Smoked Paprika & Chili Powder: Bring a delicious warmth and hint of smoky heat to the chicken.
• Garlic Powder & Onion Powder: Layer in savory flavor, making every bite more addictive.
• Salt and Pepper: Classic, essential, and just what you need to bring everything together.
• BBQ Sauce: Your favorite smoky, tangy sauce for brushing during cooking and drizzling at the end.
• Sweet Potatoes: Pillowy, naturally sweet, and a gorgeous orange base for the bowl.
• Ground Cumin & Paprika (for sweet potatoes): Add earthy, vibrant flavor—it’s what makes those potatoes irresistible.
• Quinoa or Brown Rice: Both make a sturdy, wholesome foundation (pick your favorite or use what you have!).
• Corn Kernels: Little bursts of color and sweetness—fresh or frozen both work brilliantly.
• Red Bell Pepper: Crunchy, juicy, and packed with Vitamin C for a pop of freshness.
• Avocado: Slices of creamy, dreamy green that tie the whole bowl together.
• Fresh Cilantro: Brings brightness to finish everything off—don’t skip the sprinkle!

Variations

One of the best parts about BBQ Chicken & Roasted Sweet Potato Bowls is how adaptable they are. You can easily swap ingredients, adjust flavors, or add extras to suit your tastes, dietary needs, or whatever is hanging out in your fridge!

• Switch Up the Base: Not a fan of quinoa or brown rice? Try cauliflower rice or a bed of leafy greens for a low-carb alternative.
• Make It Vegetarian: Replace chicken with grilled tofu or crispy chickpeas and use a tangy, plant-based BBQ sauce.
• Add Beans: Toss in black beans or pinto beans for even more plant-based protein and heartiness.
• Spice It Up: Sprinkle on some sliced jalapeños or a dash of hot sauce for those who love an extra kick.
• Different Veggies: Use what’s in season—zucchini, roasted cauliflower, or even cherry tomatoes all add beautiful flavor and color.

How to Make BBQ Chicken & Roasted Sweet Potato Bowls

Step 1: Season and Sear the Chicken

Start by rubbing your chicken breasts with olive oil and a blend of smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. This spice mix creates a savory crust and infuses the meat with depth. Heat a grill pan or skillet over medium heat and cook each breast for 5–6 minutes on each side, until golden and nearly cooked through. Brushing them with BBQ sauce for the final minute gives you that dreamy caramelized glaze.

Step 2: Rest and Slice the Chicken

After cooking, let the chicken rest for at least 5 minutes. This keeps it super juicy and ensures it won’t dry out when you slice it into strips for your bowls. Don’t rush—this tiny wait makes all the difference!

Step 3: Roast the Sweet Potatoes

While the chicken cooks, peel and dice your sweet potatoes, then toss with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast at 400°F for 25–30 minutes, flipping once halfway. You’ll know they’re ready when they’re fork-tender, with little caramelized edges for sweet, roasty flavor in every bite.

Step 4: Prepare the Base and Veggies

While your chicken rests and the sweet potatoes finish roasting, prep the rest of your bowl lineup. Cook your quinoa or brown rice according to package instructions, dice the red bell pepper, slice the avocado, and thaw the corn if needed. Lay it all out so assembling is a breeze.

Step 5: Assemble and Serve

To build your dream BBQ Chicken & Roasted Sweet Potato Bowls, scoop a layer of rice or quinoa into each bowl. Top with those magical roasted sweet potatoes, a helping of corn and red pepper, and a fan of creamy avocado slices. Nestle in the sliced BBQ chicken, drizzle with extra BBQ sauce, and shower with fresh cilantro. Dig in while everything is warm!

How to Serve BBQ Chicken & Roasted Sweet Potato Bowls

Garnishes

Nothing brings these bowls to life like a flurry of fresh cilantro leaves, a few extra drizzles of BBQ sauce, and perhaps a squeeze of lime for zing. You can also add thinly sliced scallions for a mild bite or a sprinkle of feta or cotija cheese for a creamy tang.

Side Dishes

These bowls are hearty enough to be the star, but a crisp green salad or a pile of tortilla chips and salsa pairs so well if you’re craving a bit more crunch. For a cozy meal, a cup of corn chowder or black bean soup on the side is pure comfort food bliss.

Creative Ways to Present

Try assembling BBQ Chicken & Roasted Sweet Potato Bowls “burrito bowl” style for casual get-togethers—line up all the toppings and let everyone build their own. Layer ingredients in mason jars for a pretty picnic or pack the bowls bento-style for an upgraded lunchbox moment. For a dinner party, arrange everything on a platter for sharing family-style, and watch them disappear!

Make Ahead and Storage

Storing Leftovers

Store any leftover BBQ Chicken & Roasted Sweet Potato Bowls in airtight containers in the fridge. The chicken, sweet potatoes, grains, and veggies all hold up beautifully for up to four days—just keep avocado and cilantro separate and slice fresh before serving for the best texture.

Freezing

You can freeze the cooked chicken and sweet potatoes for longer storage (up to two months!), but skip freezing avocado, bell pepper, or cilantro. Let everything cool completely, then freeze in individual portions for easy, homemade ready-meals on busy days.

Reheating

Reheat the chicken, sweet potatoes, and grains gently in the microwave or in a skillet over low heat—just until hot throughout. Add the fresh toppings like avocado, cilantro, and any extra BBQ sauce once warmed up. The bowls taste just as amazing the next day!

FAQs

Final Thoughts

If you’re looking for that sweet spot between comfort and nutrition, BBQ Chicken & Roasted Sweet Potato Bowls are going to be your new favorite dinner. There’s so much to love—color, flavor, and ease—all in one meal! Give them a try this week and get ready for happy faces at the table (and rave reviews in your own kitchen!).

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