Instructions
- Roast the Sweet Potato:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with a drizzle of olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20 minutes, flipping halfway through. - Cook the Chicken:
While the sweet potatoes roast, season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat with a touch of oil. Cook chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest, then slice. - Prepare the Broccoli:
Steam broccoli in a steamer basket for 4–5 minutes until bright green and crisp-tender, or roast alongside the sweet potatoes during the last 10 minutes of baking. - Assemble the Bowl:
Divide the sweet potatoes and broccoli between two bowls. Add sliced chicken on top, then drizzle each with 1 tablespoon of BBQ sauce.
Tips & Variations
- Meal prep: Make a batch and store in meal prep containers for up to 4 days in the fridge.
- Flavor boost: Add a dash of chili flakes or a squeeze of lime over the bowl before serving.
- Add-ins: Try adding avocado slices, chopped red onion, or fresh spinach for more nutrients.
Ready in just 25 minutes, this high-protein, low-carb bowl is delicious, satisfying, and perfect for clean eating. Customize it with your favorite veggies or sauces to keep it fresh and exciting!
