Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup sugar-free BBQ sauce (adjust to taste)
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 cup broccoli florets (fresh or frozen)
- 1/4 cup green onions (chopped, optional)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
Step 2: Prepare the Sweet Potatoes
- In a large bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, or until tender and slightly caramelized, stirring halfway through.
Step 3: Prepare the Broccoli
- In the last 10 minutes of roasting the sweet potatoes, steam the broccoli florets until tender (about 5–7 minutes). You can also roast them on a separate baking sheet if you prefer.
Step 4: Combine Chicken and BBQ Sauce
- In a bowl, combine the shredded chicken with the sugar-free BBQ sauce. Mix well to coat the chicken evenly.
Step 5: Assemble the Bowls
- In serving bowls, start with a base of roasted sweet potatoes. Top with the BBQ chicken mixture and steamed broccoli.
- If desired, sprinkle shredded cheddar cheese on top.
Step 6: Serve
- Garnish with chopped green onions if desired. Serve immediately and enjoy!
- Prep Time: 10
- Cook Time: 30