BBQ Chicken & Roasted Sweet Potato Bowls

I try not to choose too many recipes that require BBQ sauce because I know when I first started meal prepping, the last thing I wanted to do was buy expensive paleo BBQ sauce or make my own paleo BBQ sauce. However, after meal prepping for four years now and prioritizing nutrition even more now then I did my first year, I look forward to buying the paleo BBQ sauce knowing it will save me time and make for an easier meal prep. If you are someone just starting out and have no desire to buy paleo BBQ sauce or make your own, I recommend just finding a BBQ sauce with the best ingredients possible. That means get in the habit of checking the ingredient label on food products and knowing what you are putting into your body! For those who don't mind purchasing paleo BBQ sauces, my go-to options are Tessemae's BBQ sauce or Steve's PaleoChef Peach BBQ, which are both sold at the Whole Foods near me. Anyways, about this BBQ Chicken & Roasted Sweet Potato Bowl. This recipe only serves 3 and did not have enough sweet potatoes for my need, so I basically doubled the main ingredients to have enough food for six meals. I also clearly used a lot less BBQ sauce on the chicken, so you can always adjust that to your liking. To shred chicken I always throw it in the food mixer instead of forking it apart, which is so much easier and also why my shredded chicken looks the way it does. This was just a simple well-rounded meal prep recipe that was easy to throw together and still tasted delicious! Definitely a recipe worth saving for a last minute meal prep idea or for when you can't decide on what to make for the week.

BBQ Chicken & Roasted Sweet Potato Bowls
Ingredients:

• 2 medium sweet potatoes
• 1 large yellow onion
• 2 Tbsp. olive oil, divided
• ½ tsp. salt, divided
• ½ tsp. garlic powder
• ½ tsp. chipotle powder (or chili powder)
• 1 head broccoli
• 1 lb. boneless skinless chicken breasts
• ½ c. BBQ sauce, divided (I used ​Tessemae's BBQ sauce)
• salt

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 broccoli and toss with 1 Tbsp. olive oil and ¼ tsp. salt. 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.

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