Ingredients:
1 lb boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup BBQ sauce
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Chicken: Season the chicken breasts with garlic powder, paprika, salt, and pepper. Place them on a baking sheet lined with parchment paper.
Roast Sweet Potatoes: Toss the sweet potatoes with olive oil, salt, and pepper. Spread them on a separate baking sheet.
Roast Veggies: Toss the sliced onion and bell peppers with olive oil, salt, and pepper. Spread them on the same baking sheet as the sweet potatoes.
Bake: Place both baking sheets in the oven and bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Shred Chicken: Once cooked, shred the chicken using two forks and toss it with BBQ sauce.
Assemble Bowls: Divide the roasted sweet potatoes, veggies, and BBQ chicken among bowls.
Serve: Garnish with fresh parsley and enjoy your flavorful BBQ chicken and roasted sweet potato bowls!