Recipe: BBQ Chicken & Roasted Veggies
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We want to give you some fun and spiced up options for veggies, especially for those of you that struggle to put down the recommended 4-5 servings within a day. It’s a tough balancing act! What better way to than to adapt these to your liking? Not a fan of sweet potato? Go with red potatoes. Don’t like asparagus? What about green beans instead? Cauliflower looking too blah? Switch it to roasted carrots!
If you are not a fan of the prep ahead of time method, this recipe is meant for 3 servings. If you are, just multiply it by how many servings you need, and voila! Rest assured, not all of these tips will pertain to your lifestyle, but you never know what you might enjoy doing more, until you try it out. What are your favorite grilled options for the summer months?
BBQ CHICKEN AND ROASTED SWEET POTATO BOWLS
INGREDIENTS
· 2 medium sweet potatoes
· 1 large yellow onion, diced
· 1 Tbsp. olive oil, divided
· ½ tsp. garlic powder
· ½ tsp. chipotle powder (or chili powder)
· 1 head cauliflower
· 1 lb. boneless skinless chicken breasts
· ½ cup BBQ sauce, divided
· Salt as desired
DIRECTIONS
1. Preheat the oven to 400°.
2. Peel and chop the sweet potatoes into ½” chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the vegetables with 1 Tbsp. olive oil, ¼ tsp. salt, garlic powder and chipotle powder and toss until well combined. Bake at 400° for 20 minutes.
3. Toss the sweet potatoes and push to one side of the pan. Add the cauliflower to the pan with the sweet potatoes. Add the chicken breasts and brush with ¼ c. BBQ sauce. Bake an additional 15-20 minutes at 400° until the chicken is done.
4. Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.