Ingredients
Equipment
Method
- In a medium bowl, combine the chicken thighs, 1/4 cup BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes, or longer in the refrigerator for more intense flavor.1.5 lbs boneless, skinless chicken thighs, 1/4 cup your favorite BBQ sauce, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste salt and freshly ground black pepper
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes with avocado oil, salt, and pepper. Spread them out in a single layer.2 medium sweet potatoes, 1 tablespoon avocado oil or other high-heat oil, to taste salt and freshly ground black pepper
- While the sweet potatoes begin roasting, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for about 6-8 minutes per side, or until cooked through and nicely browned. Once cooked, remove from the heat and let rest for a few minutes before dicing into bite-sized pieces.
- After the sweet potatoes have roasted for about 15 minutes, give them a flip. Continue roasting for another 10-15 minutes, or until tender and slightly caramelized.
- Divide the roasted sweet potatoes among your serving bowls. Top with the diced BBQ chicken, rinsed black beans, corn kernels, and chopped red onion.1 (15-ounce) can black beans, 1 cup corn kernels, 1/4 cup chopped red onion
- Drizzle with extra BBQ sauce, sprinkle with fresh cilantro, and add any optional toppings like avocado slices, crumbled feta, or a dollop of Greek yogurt.1/4 cup your favorite BBQ sauce, 1/4 cup chopped fresh cilantro, avocado slices, crumbled feta cheese, a dollop of Greek yogurt or sour cream
Notes
This recipe is great for meal prep and leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave, stovetop, or oven.