Brought to you by Catoctin Mountain Orchard!
Easy, hearty and healthy! This bowl is delicious and will will you up!
Grab your sheet pan and preheat your oven to 400 degrees.
Start out by preparing your vegetables. Chop two sweet potatoes into one inch cubes and drizzle with olive oil then, season with salt, pepper, chipotle chili powder and then place on your sheet pan and cook in the oven for 15 minutes.
While that is cooking, chop your onion and broccoli (or brussel sprouts in my case) and season with garlic powder, salt and pepper and drizzle with olive oil.
Prep your boneless skinless chicken breast by seasoning with salt and pepper and then covering each breast with your favorite BBQ sauce.
Take out your sweet potatoes and push to one side. Add your chicken breast to the middle and then your broccoli to the other side of the pan.
Place everything back into the oven and cook for 20-25 minutes.
Remove your pan from the oven and shred the chicken breasts using two forks. Toss the chicken a little more BBQ sauce. Add to bowls along with the roasted vegetables. I served mine over quinoa, which was delicious!
A protein packed, healthy meal that I LOVE!
Ingredients: I got the recipe here!
- 2 medium sweet potatoes
- 1 large yellow onion
- 2 Tbsp. olive oil divided
- 1/2 tsp. salt divided
- 1/2 tsp. garlic powder
- 1/2 tsp. chipotle powder or chili powder
- 1 head broccoli
- 1 lb. boneless skinless chicken breasts
- 1/2 c. BBQ sauce divided
- salt
Sorry I accidentally deleted my pictures of the making of this dish!!! Check out the link above to see how it should look!
🙂