BBQ chicken with roasted sweet potatoes, black beans, corn, avocado and lime for easy, make-ahead protein bowls.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts
02 - 1/2 cup barbecue sauce (use gluten-free barbecue sauce if required)
03 - 1 tbsp olive oil
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp fine salt
07 - 1/4 tsp freshly ground black pepper
→ Sweet Potato
08 - 2 large sweet potatoes, peeled and cut into 1-inch (approx.) cubes
09 - 1 tbsp olive oil
10 - 1/2 tsp 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 - 2 tbsp fresh cilantro, chopped (optional)
18 - 2 limes, cut into wedges, for serving
# How To Make It:
01 - Combine barbecue sauce, 1 tablespoon olive oil, smoked paprika, garlic powder, salt and pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 15 minutes or up to 1 hour.
02 - Preheat the oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil, paprika, salt and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, turning once halfway through, until tender and caramelized at the edges.
03 - Heat a grill pan or skillet over medium-high heat until hot. Remove chicken from the marinade and cook 5–6 minutes per side, or until an instant-read thermometer registers 165°F in the thickest part. Transfer to a cutting board and rest 5 minutes, then slice against the grain.
04 - Divide roasted sweet potatoes, black beans, cherry tomatoes, corn and diced red onion evenly among 4 containers or plates. Top each portion with sliced barbecue chicken and avocado. Garnish with chopped cilantro and add lime wedges on the side.
05 - Allow contents to cool before sealing containers. Refrigerate up to 4 days. Add sliced avocado and squeeze lime just before serving. Reheat chicken and sweet potatoes if you prefer to serve warm.
