Grilled BBQ chicken, roasted sweet potatoes, black beans, corn and avocado for simple, protein-packed meal bowls.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts
02 - 1/2 cup barbecue sauce (use gluten-free if required)
03 - 1 tablespoon extra-virgin olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon fine salt
07 - 1/4 teaspoon freshly ground black pepper
→ Sweet Potato
08 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon sweet paprika
11 - Salt and freshly ground black pepper, to taste
→ Bowls & Toppings
12 - 1 (15 oz) can black beans, drained and rinsed
13 - 1 cup cherry tomatoes, halved
14 - 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
15 - 1/4 cup red onion, finely diced
16 - 1 small avocado, sliced
17 - Fresh cilantro, chopped (optional)
18 - Lime wedges, for serving
# How to Make It:
01 - In a mixing bowl, whisk together barbecue sauce, olive oil, smoked paprika, garlic powder, salt and black pepper. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 15 minutes or up to 1 hour to develop flavor.
02 - Preheat oven to 425°F. Toss the sweet potato cubes with olive oil, paprika, salt and pepper; spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once, until tender and caramelized at the edges.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F. Transfer to a board and let rest 5 minutes before slicing against the grain.
04 - Divide roasted sweet potatoes, black beans, halved cherry tomatoes, corn and diced red onion evenly among four containers. Top each with sliced barbecue chicken and arrange avocado slices. Garnish with chopped cilantro and add lime wedges to the side.
05 - Allow components to cool to room temperature before sealing containers. Refrigerate up to 4 days. Add avocado and squeeze lime just before eating. Reheat chicken and sweet potatoes gently if preferring warm bowls.
