If you’re looking to breathe some new life into your chicken sheet pan dinners, this fast and easy recipe for BBQ Chicken Sweet Potato Bowls is the solution.
Made with roasted sweet potatoes, caramelized red onions, and juicy chunks of lean chicken breast that are topped with sweet, smoky barbecue sauce and a drizzle of creamy ranch, this one-pan meal is certain to be a hit with the whole family!
Jump to:
Why I Love This Recipe
Don't you just love a good sheet pan dinner? They're a gee dang godsend when it comes to busy weeknights. (It seems like all the nights have been busy lately. Or is that just me?)
This simple iteration of sheet pan chicken and vegetables gets some serious pizzazz with the simple addition of store-bought barbecue sauce — something I nearly always have a bottle of in the pantry — fresh green onions, and a drizzle of creamy ranch.
Aside from being exceptionally tasty, these BBQ Chicken Sweet Potato Bowls are:
- Quick & Easy - You only need about 15 minutes of active prep time to get this chicken sheet pan dinner in the oven, and it’ll be ready for plating in just 45 minutes start to finish.
- Minimal Cleanup - If you line your sheet pan with parchment paper or foil sprayed with non-stick spray, your sheet pan will only need a quick rinse when you’re done. The only other dishes to clean are your knife, cutting board, and whatever plates and flatware you use to eat with. Easy peasy!
- Made With Fewer Than 10 Ingredients - Chicken breasts, sweet potatoes, and a few kitchen staples are all that stand between you and serious dinnertime satisfaction.
- Nutritious & Satisfying - Juicy chunks of lean meat, caramelized veggies, heart-healthy olive oil, and spices are jazzed up with a drizzle of sweet, smoky BBQ sauce for a wholesome and filling dinner.
- Comforting & Cozy - When it’s cold out, there’s nothing quite as satisfying as a bowl full of steaming hot yumminess. Even better? Using the oven means you’re also helping to warm up the house.
- Kid-Friendly, Paleo, & Whole30 - Yup. This bbq chicken sweet potato dinner is all three at once! (Just be sure to use Paleo/Whole30-friendly barbecue sauce and ranch dressing.)
Ingredients & Substitutions
As promised, you only need a few simple ingredients to make this chicken sweet potato recipe. Here’s your list:
- Boneless, Skinless Chicken Breasts - Oftentimes chicken breasts can be dry, bland, and altogether unappetizing. Not so with this little sheet pan meal hack. The meat came out tender and juicy, and it provided an excellent contrast to the creamy, barely charred sweet potatoes. Feel free to swap in boneless, skinless chicken thighs if you prefer!
- Sweet Potatoes - In case you weren’t aware, these delicious veggies come in a wide range of shapes, sizes, and colors. In the photos here, I grabbed ones that I *thought* were going to be the typical orange-fleshed sweet potatoes most people are familiar with, but they ended up having whitish-yellow flesh instead. They also come in purple! Any and all varieties will work here; just be sure to cut them to the right size. You’re also welcome to use butternut squash (or really any winter squash) if you prefer.
- Red Onion - I love the gorgeous color of roasted red onion. Feel free to swap in yellow or white onions depending on what you have on hand.
- Green Onions - For a pop of color and some freshness. Use both the greens and whites for the best of both worlds!
- Olive Oil - Just your normal cooking oil will work great.
- Garlic Powder - For allium complexity without any hassle. Feel free to use either the plain variety or California-style garlic powder with parsley.
- Kosher Salt & Freshly Cracked Pepper - For seasoning.
- BBQ Sauce - This is what takes a ho-hum chicken and sweet potato recipe to a whole new level of tastiness. Feel free to use your family’s favorite brand. I like Sweet Baby Ray’s, Rufus Teague, and Trader Joe’s brands.
- Ranch Dressing - This is totally optional, but quite delicious. Feel free to swap in Yum Yum sauce, a dollop of Greek yogurt, or omit it altogether.
How To Make BBQ Chicken Sweet Potato Bowls
This bbq chicken and sweet potato meal prep takes almost zero effort, which is about all I’ve got left in the tank after a long day. Here’s how it’s done:
Step 1: Prep. Preheat oven to 400F. Line rimmed cookie sheet with parchment or foil (for easy clean up). If using foil, spray with non-stick cooking spray. Chop green onions and put them aside.
Step 2: Roast Veggies. Wash and cube sweet potatoes and slice red onion. Place the potatoes and onions on the prepared baking sheet, drizzle with about half of the olive oil and toss. Season with a bit of garlic powder, salt & pepper, and toss again. Spread out in an even layer. Roast for 15 minutes while you prep the chicken.
Step 3: Prep Chicken. Cube chicken breasts. Toss chicken with remaining olive oil and garlic powder, and season with salt and pepper to taste.
Step 4: Roast Chicken. Move sweet potatoes to one side of the baking sheet to make room for chicken. Add seasoned chicken to the pan, spreading out evenly in one layer. Return to oven and bake for 15-20 mins, until chicken registers 165F.
Step 5: Plate. Scoop potatoes and onions into a bowl, and top with chicken. Drizzle with BBQ sauce to taste. Add any other toppings you like! I recommend green onions and ranch dressing. Enjoy!
Optional Variations
While I love building a big ol’ BBQ chicken sweet potato bowl for dinner, there are plenty of ways to customize the same basic idea to fit your needs and cravings. Here are a few ideas to get your creative wheels turning:
- BBQ Chicken Stuffed Sweet Potatoes - Roast the sweet potatoes whole in their jackets, then stuff them. Wash and dry the sweet potatoes, then prick them all over with a fork. Rub the outsides with oil and season liberally with salt. Bake at 400F for about 45 minutes, or until fork tender.
- Extra Spicy BBQ Bowls - Add ½ inch sliced rounds of fresh jalapeño to the baking sheet with the sweet potatoes and onions. Feel free to doctor up your BBQ sauce with sriracha, cayenne pepper, or hot paprika, or simply opt for a spicier brand.
- Swap Potatoes For Sweet Potatoes - If you have baby new potatoes, wax-skinned red or yellow potatoes, or even starchy russet potatoes on hand, feel free to swap them in.
- Turn It Into Sweet Potato & BBQ Chicken Pizza - If you’re looking to use up your extras or just want a different interpretation of the same meal to keep things interesting, try whipping up a pizza out of the elements. Mash the sweet potatoes, adding a bit of milk or butter if you like, then spread over your preferred pizza base (e.g. store-bought pizza dough or large flatbreads) that has been brushed with olive oil and seasoned with salt. Top with the chicken, the melty cheese of your choice, and a hefty drizzle of BBQ sauce. Bake until the crust is set, then top with scallions and a drizzle of ranch.
- Vegan Sweet Potato Meal - Trade out the cubes of chicken breast for plant-based tofu! Use a pressed block of firm or extra-firm tofu that you’ve dabbed dry with paper towels. Toss with about 1.5 tablespoons of cornstarch, plus salt, pepper, and garlic powder. Roast alongside the sweet potatoes for the full duration, turning the pieces about halfway through for even browning.
Serving Suggestions
As far as serving these chicken and sweet potato BBQ bowls goes, there are lots of ways to customize them. Here are a few ideas to get you started:
- Toppings Ideas - Scallions, barbecue sauce, and ranch dressing are just the start! Other yummy options include:
- Cheese (e.g. cheddar or smoked gouda)
- Bacon bits
- Cilantro
- Cornbread crumbles - If you ever end up with leftover cornbread and don’t want it to mold or get tossed in the compost, crumble it up with your hands and put it on a parchment-lined sheet tray. Bake at 350F until dry and crispy, then keep in an airtight container for up to a month or more.
- Pickled red onions
- Fresh or pickled jalapeños
- Roasted corn (or corn salsa) for an added touch of sweetness and a reminder of warmer days.
- Bulking Additions - If you’re looking to stretch your food budget, including extra non-meat ingredients will help you bulk up your bowls without costing you a pretty penny. Here are some of my favorite inclusions:
- Grains - Rice, farro, wheat berries, or bulgar provide a hefty base. Cook them in chicken or veggie broth for an added layer of flavor!
- Beans - Baked beans, chili, cowboy beans, or black beans are all excellent additions.
- Mashed Cauliflower or Mashed Potatoes - I'm someone who is very much into carbs on carbs (see: Caramelized Onion, Potato And Cheese Pierogi, Beans and Greens on Toast, Sausage Potato Tacos). If this sounds like you, add some bulk to your bowl with some creamy goodness!
Expert Tips
- Meal Prep. This sweet potato and chicken breast sheet pan dinner can also be prepped ahead of time and portioned into grab-and-go containers for easy heat-and-eat meals throughout the week. Just keep the green onions and ranch dressing separate, adding them after heating for the best flavor and consistency. The chicken and veggies will keep well for up to a week in the fridge!
- Don’t peel your sweet potatoes to save a prep step. I actually like the texture of crispy roasted potato skins, plus they’re filled with good-for-you nutrients. You’re also welcome to use frozen sweet potato cubes if you like!
- Use foil or parchment for quick & easy cleanup. Literally every time I cook something on a sheet pan, I line it with parchment first. It makes doing the dishes SO MUCH EASIER! FYI, unbleached parchment can be composted and clean foil can be recycled.
Frequently Asked Questions
While they’re both considered root vegetables, sweet potatoes are from a different family than regular spuds. (Sweet potatoes are actually morning glories, whereas regular potatoes are nightshades.)
Aside from having vibrant purple skin with a white interior, Japanese (Murasaki) sweet potatoes also differ from American sweet potatoes by having a starchier (and somehow simultaneously creamier 🤷♀️) texture.
“Healthy” is a very emotionally charged word that lots of people have strong opinions about. Since I’m not a nutrition expert or licensed medical professional, I don’t think I’m qualified to make any statements about who wins in a battle between sweet potatoes and potatoes. (For the record, though, Healthline.com says they’re both good for you.)
What I WILL say is, I'm in love with sweet potatoes right now. They're so versatile that they've recently made appearances in my breakfasts, lunches, AND dinners. In addition, they have an excellent shelf life (which, as a grocery addict and food hoarder, is one of my favorite attributes).
They’re also a real, whole food, automatically giving them many gold stars in my book. They happen to be a wonderful source of Vitamin A, which is important for vision, immunity, and reproductive health. And despite how sweet they are, they rank low on the Glycemic Index. From what I can tell, they are a superfood in every meaning of the word.
As far as regular potatoes are concerned, I’m also a big fan. And so long as you eat the skins (which is where most of the nutrients live) and don’t douse them in tons of added fats or unhealthy toppings, I am perfectly happy eating them and feeding them to my family.
That all depends! First, remember that taste is subjective, so MY favorite BBQ sauce might not be YOUR favorite.
Second, consider where you live. There are lots of great nationally available brands (I like Sweet Baby Ray’s, Rufus Teague, and Trader Joe’s), but I love to shop for local gems. Hit your local farmer’s market or your favorite BBQ restaurant to see if anything jumps out at you.
And if you find a real winner, let me know in the comments below so I can try some!
More Easy Sheet Pan Meal Ideas
If you tried this copycat recipe for Dos Coyotes California Fish Burritos and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Instagram, Pinterest, & Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!
BBQ Chicken and Sweet Potato Bowl
Ingredients
- 4 small or 2 large Sweet Potatoes about 2lbs, cubed (and peeled, if preferred)
- 1 medium Red Onion sliced vertically
- ¼ C Olive Oil divided
- 1 tablespoon Garlic Powder divided
- 2 Boneless, Skinless Chicken Breasts cubed
- 4 Green Onions chopped
- Salt and Pepper to taste
- BBQ Sauce to taste
- Ranch Dressing optional
Instructions
- Preheat oven to 400F. Line rimmed cookie sheet with foil (for easy clean up) and spray with non-stick cooking spray.
- Peel (optional) and cube sweet potatoes and slice red onion. Place on baking sheet, drizzle with about half of the olive oil and toss. Season with a bit of garlic powder, salt and pepper, toss again. Spread evenly on baking sheet. Roast for 15 minutes while you prep other ingredients.
- Chop green onions and put aside. Cube chicken. Toss with remaining olive oil and garlic powder, and season with salt and pepper to taste. Move sweet potatoes to one side of baking sheet to make room for chicken. Add seasoned chicken to pan, spreading out evenly in one layer. Return to oven and bake for 15-20 mins, until chicken registers 165F.
- Scoop potatoes and onions into a bowl, top with chicken. Drizzle BBQ Sauce to taste. Add green onions and a drizzle of Ranch Dressing.Enjoy!
Notes
- BBQ Chicken Stuffed Sweet Potatoes - Roast the sweet potatoes whole in their jackets, then stuff them. Wash and dry the sweet potatoes, then prick them all over with a fork. Rub the outsides with oil and season liberally with salt. Bake at 400F for about 45 minutes, or until fork tender.
- Extra Spicy BBQ Bowls - Add ½ inch sliced rounds of fresh jalapeño to the baking sheet with the sweet potatoes and onions. Feel free to doctor up your BBQ sauce with sriracha, cayenne pepper, or hot paprika, or simply opt for a spicier brand.
- Swap Potatoes For Sweet Potatoes - If you have baby new potatoes, wax-skinned red or yellow potatoes, or even starchy russet potatoes on hand, feel free to swap them in.
- Turn It Into Sweet Potato & BBQ Chicken Pizza - If you’re looking to use up your extras or just want a different interpretation of the same meal to keep things interesting, try whipping up a pizza out of the elements. Mash the sweet potatoes, adding a bit of milk or butter if you like, then spread over your preferred pizza base (e.g. store-bought pizza dough or large flatbreads) that has been brushed with olive oil and seasoned with salt. Top with the chicken, the melty cheese of your choice, and a hefty drizzle of BBQ sauce. Bake until the crust is set, then top with scallions and a drizzle of ranch.
- Vegan Sweet Potato Meal - Trade out the cubes of chicken breast for plant-based tofu! Use a pressed block of firm or extra-firm tofu that you’ve dabbed dry with paper towels. Toss with about 1.5 tablespoons of cornstarch, plus salt, pepper, and garlic powder. Roast alongside the sweet potatoes for the full duration, turning the pieces about halfway through for even browning.
- Toppings Ideas - Scallions, barbecue sauce, and ranch dressing are just the start! Other yummy options include:
- Cheese (e.g. cheddar or smoked gouda)
- Bacon bits
- Cilantro
- Cornbread crumbles - If you ever end up with leftover cornbread and don’t want it to mold or get tossed in the compost, crumble it up with your hands and put it on a parchment-lined sheet tray. Bake at 350F until dry and crispy, then keep in an airtight container for up to a month or more.
- Pickled red onions
- Fresh or pickled jalapeños
- Roasted corn (or corn salsa) for an added touch of sweetness and a reminder of warmer days.
- Bulking Additions - If you’re looking to stretch your food budget, including extra non-meat ingredients will help you bulk up your bowls without costing you a pretty penny. Here are some of my favorites:
- Grains - Rice, farro, wheat berries, or bulgar provide a hefty base. Cook them in chicken or veggie broth for an added layer of flavor!
- Beans - Baked beans, chili, cowboy beans, or black beans are all excellent additions.
- Meal Prep. This sweet potato and chicken breast sheet pan dinner can also be prepped ahead of time and portioned into grab-and-go containers for easy heat-and-eat meals throughout the week. Just keep the green onions and ranch dressing separate, adding them after heating for the best flavor and consistency. The chicken and veggies will keep well for up to a week in the fridge!
- Don’t peel your sweet potatoes to save a prep step. I actually like the texture of crispy roasted potato skins, plus they’re filled with good-for-you nutrients. You’re also welcome to use frozen sweet potato cubes if you like!
- Use foil or parchment for quick & easy cleanup. Literally every time I cook something on a sheet pan, I line it with parchment first. It makes doing the dishes SO MUCH EASIER! FYI, unbleached parchment can be composted and clean foil can be recycled.
Let's taco 'bout it.