Ingredients
Scale
- 2 chicken breasts
- 1 cup BBQ sauce
- 2 medium sweet potatoes
- 1 cup broccoli florets
- 1 bell pepper, diced
- 1 cup corn (fresh or frozen)
- Olive oil
- Salt and pepper
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes. Toss them in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender.
- Grill or pan-cook the chicken breasts until cooked through, about 6-7 minutes per side. Brush with BBQ sauce during the last few minutes of cooking.
- Sauté the broccoli and bell pepper in a little olive oil until tender. Add corn and cook for an additional 2-3 minutes.
- Assemble by placing roasted sweet potatoes in a bowl, add BBQ chicken on top, and then layer with sautéed vegetables.
- Drizzle more BBQ sauce if desired, and garnish with fresh cilantro. Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze components separately for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Roasting, Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg