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The Sizzling BBQ Chicken & Sweet Potato Bliss Bowl is a delightful blend of flavors and textures that makes for a satisfying meal any day of the week. This dish not only tantalizes your taste buds with its smokey, savory BBQ chicken and the natural sweetness of roasted sweet potatoes, but it also packs a nutritional punch. Featuring wholesome ingredients like quinoa, black beans, and fresh toppings, this bowl caters to various dietary preferences, making it a favorite for health-conscious eaters and food lovers alike.

Quick BBQ Chicken and Sweet Potato Bowl

Discover the delicious Sizzling BBQ Chicken & Sweet Potato Bliss Bowl, a perfect meal that combines savory BBQ chicken, sweet roasted sweet potatoes, and wholesome ingredients like quinoa and black beans. This vibrant dish is not only visually appealing but also packed with nutrients to fuel your day. Whether you're health-conscious or a food lover, this bliss bowl caters to all tastes, offering a balanced blend of protein, fiber, and healthy fats for a satisfying dining experience. Enjoy every colorful bite!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup BBQ sauce (your favorite brand or homemade)

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup cooked quinoa (optional)

1 cup black beans, rinsed and drained

1 avocado, diced

½ cup corn (fresh or canned)

Fresh cilantro, finely chopped, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: Place the chicken breasts in a mixing bowl and pour in half of the BBQ sauce, ensuring the chicken is well coated. Cover and let marinate in the refrigerator for at least 15 minutes to allow the flavors to meld; for a richer flavor, marinate for up to 30 minutes.

    Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In another bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated. Spread the sweet potatoes evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25-30 minutes, flipping halfway through, until they are fork-tender and lightly caramelized.

      Cook the Chicken: Heat a grill pan or a skillet over medium-high heat. Take the marinated chicken out of the bowl and discard the marinade, but keep the reserved BBQ sauce. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C), ensuring it's cooked through. In the last minute of cooking, brush the chicken with the reserved BBQ sauce for added flavor.

        Prepare the Bowls: To assemble, start with a base of cooked quinoa in each bowl, or if you prefer, simply layer the roasted sweet potatoes directly in the bowl. Slice the grilled BBQ chicken into strips and place it on top of the base.

          Add Toppings: Evenly distribute the rinsed black beans, diced avocado, and corn over each bowl to create a vibrant and nutritious topping.

            Garnish & Serve: Finish each bowl by sprinkling fresh cilantro on top for a burst of freshness. Serve with lime wedges on the side, allowing guests to add a zesty squeeze for an extra layer of flavor.

              Prep Time: 15 min | Total Time: 45 min | Servings: 4 servings