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This smoky BBQ chicken combined with roasted sweet potatoes makes a filling and flavorful bowl perfect for dinner. The combination of savory chicken, sweet roasted vegetables, and hearty quinoa creates a balanced meal that keeps well and feels both comforting and fresh. I first made this during a busy week and was surprised by how quickly it came together while still packing big flavors since then, it's become a go-to for satisfying family dinners.
I love how the sweet potatoes caramelize in the oven, adding natural sweetness that pairs perfectly with the tangy BBQ sauce. This dish never fails to get compliments when I serve it to friends.
Ingredients
- Two boneless skinless chicken breasts: lean protein that soaks up the spice rub
- Olive oil: helps roast sweet potatoes and sear chicken for flavor and moisture
- Paprika: adds smoky depth choose Spanish smoked paprika if you can for extra richness
- Garlic powder and onion powder: build the savory base flavors
- Ground cumin and chili powder: warm spice notes that complement the BBQ flavor
- Salt and black pepper: essential for seasoning all components
- Two medium sweet potatoes: roasting brings out their natural sweetness and soft texture
- Cooked quinoa: a protein-packed grain that adds bulk and texture
- BBQ sauce: tangy and sweet, it ties all the flavors together look for one with natural ingredients
- Corn kernels and black beans: add sweetness and fiber, balancing the bowl’s texture
- Cilantro and green onions: fresh herbs that brighten every bite
- Crumbled feta cheese optional: adds creamy tang and a salty kick if you like cheese
Step-by-Step Instructions
- Sauté the Aromatics and Prep Chicken:
- Drizzle olive oil over the chicken breasts. In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Massage this spice mix evenly onto both sides of each chicken breast to create a flavorful crust.
- Roast Sweet Potatoes:
- Preheat oven to 400 degrees Fahrenheit. Peel and cut the sweet potatoes into 1-inch cubes. Toss them with olive oil, salt, and pepper, then spread them in one layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes flipping halfway, until tender and slightly caramelized on the edges.
- Cook the Chicken:
- Heat a large skillet over medium heat until hot. Add the seasoned chicken and cook for about 6 to 7 minutes per side. The chicken should register 165 degrees Fahrenheit in the thickest part and have no pink inside. Remove from heat and let rest for a few minutes before slicing thinly.
- Warm the BBQ Sauce and Prepare the Quinoa:
- If your quinoa is not cooked ahead of time, prepare it now according to package instructions. Warm the BBQ sauce in a small pan over low heat so it is ready to drizzle.
- Assemble the Bowl:
- In a large bowl combine cooked quinoa, roasted sweet potatoes, corn, and black beans. Add the sliced chicken on top, then drizzle warmed BBQ sauce over everything and toss gently to combine. Finish with cilantro, green onions, and feta cheese if using.
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My favorite ingredient here is the sweet potato, roasting it brings out such a lovely caramelized sweetness that plays beautifully against the smoky BBQ chicken. It reminds me of a family dinner where everyone crowded around the table eager for seconds, happy and warm from a chilly evening outside.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually intensify after resting. To reheat, warm gently on the stovetop or microwave and add a splash of water or extra BBQ sauce to keep the chicken moist.
Ingredient Substitutions
You can swap quinoa for brown rice or farro for a slightly nuttier texture. For the chicken, tofu or tempeh works well if you want a plant-based option. Feel free to experiment with smoked paprika or chipotle powder to increase the smoky flavor.
Serving Suggestions
Serve with a side salad of greens tossed in a simple lemon vinaigrette. Adding avocado slices or a dollop of Greek yogurt can cool the spice and add creaminess. This dish is great served warm but also delicious at room temperature for easy meal prep lunches.
Cultural Context
This recipe blends influence from Southern BBQ traditions with a modern bowl-style presentation popular in healthy home cooking. It reflects a trend toward combining comforting, soulful flavors with balanced nutrition and convenience.
Recipe FAQs
- → How do I ensure the chicken stays tender?
Use boneless, skinless chicken breasts and avoid overcooking by cooking until internal temperature reaches 165°F. Let the meat rest before slicing to retain its juices.
- → What’s the best way to roast sweet potatoes evenly?
Cube sweet potatoes into uniform pieces and spread them in a single layer on a baking sheet. Toss with oil, salt, and pepper, then roast at 400°F, flipping halfway through.
- → Can I substitute the quinoa with other grains?
Yes, brown rice or farro make great alternatives to quinoa, providing similar texture and nuttiness to the bowl.
- → How can I add more smoky flavor to the dish?
Incorporate smoked paprika or chipotle chili powder into the seasoning blend for deeper smokiness.
- → What toppings complement this bowl best?
Fresh cilantro, green onions, and crumbled feta add brightness and creaminess that balance the smoky and sweet flavors.