This BBQ Chicken Bowl is a colorful and flavorful meal loaded with smoky grilled chicken, caramelized sweet potatoes, fresh veggies, and a drizzle of tangy BBQ sauce.
It’s wholesome, customizable, and perfect for meal prep or a weeknight dinner.
Why I Love This Recipe
Bold BBQ flavors with tender grilled chicken
Naturally gluten-free and nutritious
Sweet potatoes add a delicious contrast
Meal prep-friendly and great for leftovers
Easy to scale up or down
What You’ll Need (Ingredient Highlights)
Chicken breasts – lean protein that grills beautifully
BBQ sauce – use your favorite for smoky-sweet flavor
Sweet potatoes – roasted until caramelized and soft
Quinoa or brown rice – hearty and nutrient-rich base
Corn, bell pepper, and avocado – for freshness and texture
Fresh cilantro – for a bright finish
Pro Tips Before You Start
Cut sweet potatoes evenly so they roast at the same rate
Marinate chicken in BBQ sauce ahead for deeper flavor
Use a meat thermometer to avoid overcooking chicken
Roast sweet potatoes while the chicken cooks to save time
Assemble just before serving to keep the veggies fresh
How to Make BBQ Chicken Bowl
Step 1: Preheat the Oven
Set your oven to 400°F (200°C).
Step 2: Season and Cook Chicken
Rub the chicken with olive oil and spices (paprika, garlic, onion powder, chili powder, salt, and pepper).
Cook on a skillet or grill pan for 5–6 minutes per side until golden and cooked through.
In the last minute, brush with BBQ sauce and let it caramelize.
Let the chicken rest before slicing.
Step 3: Roast the Sweet Potatoes
Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 4: Assemble the Bowls
Divide quinoa or rice into serving bowls.
Add roasted sweet potatoes, corn, diced red bell pepper, avocado slices, and BBQ chicken.
Step 5: Finish and Serve
Drizzle with extra BBQ sauce and sprinkle with fresh cilantro.
Serve immediately.
Serving Suggestions
Pair with iced tea or lemonade
Serve with extra BBQ sauce or ranch dressing
Add tortilla chips or pita on the side
Variations & Add-Ins
Swap chicken for tofu or tempeh for a vegetarian version
Add black beans or shredded cheese
Use cauliflower rice for a low-carb base
Try it with chipotle BBQ sauce for a spicy twist
Storage & Leftovers
Fridge: Store in containers for up to 4 days
Reheat: Microwave gently or warm on stovetop
Keep avocado separate until serving to avoid browning
FAQs
Can I grill the chicken instead of pan-frying?
Absolutely! Grilling adds a wonderful smoky flavor.
Can I use frozen corn?
Yes, just thaw and pat dry before adding.
What’s the best BBQ sauce to use?
Use your favorite! I prefer a sweet and tangy sauce with a little spice.
Can I make this vegetarian?
Yes, replace the chicken with roasted chickpeas or tofu.
Can I prep this ahead of time?
Definitely! Store all components separately and assemble before eating.
Do I have to peel the sweet potatoes?
No, just scrub them well if you want to leave the skin on.
Can I substitute the quinoa?
Yes, rice, farro, or couscous all work well.
Final Thoughts
This BBQ Chicken Bowl is everything I want in a weeknight dinner—fast, nourishing, and packed with flavor.
It’s one of those meals that satisfies everyone at the table, and it’s so easy to customize with whatever veggies or grains you have on hand.
BBQ Chicken Bowl
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup BBQ sauce
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Bowl Assembly:
- 1 cup cooked quinoa or brown rice
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1 avocado sliced
- Fresh cilantro for garnish
- Extra BBQ sauce for drizzling
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken with olive oil, spices, salt, and pepper.
- Cook on skillet or grill pan for 5–6 mins per side.
- Brush with BBQ sauce at the end. Let rest before slicing.
- Toss sweet potatoes with oil and seasonings.
- Roast 25–30 mins, flipping halfway.
- See full steps with tips & photos → https://mischacrossing.com/bbq-chicken-bowl/
Notes
- Make Ahead: The chicken and roasted sweet potatoes can be cooked ahead of time and stored in the fridge for up to 3 days.
- Grill Option: For a smokier flavor, grill the chicken instead of cooking it in a skillet.
