Description
When comfort food gets a glow-up, you get this bowl: smoky BBQ chicken, creamy garlicky sweet potatoes, crispy roasted broccoli, and a bright crunchy slaw. It’s like a summer cookout wrapped in cozy vibes—ready in 40 minutes, no fuss, no fancy tricks. Perfect for weeknight dinners, meal prep, or a relaxed weekend feast.
Ingredients
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3 cups shredded chicken (rotisserie = lifesaver)
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1 cup BBQ sauce (sugar-free or regular)
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2 large sweet potatoes (~1.5 lbs), peeled & cubed
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¼ cup Greek yogurt (or dairy-free swap)
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3 roasted garlic cloves (or 1 tsp garlic powder)
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4 cups broccoli florets
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2 tbsp olive oil, salt & pepper
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3 cups slaw mix (cabbage + carrot)
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3 tbsp apple cider vinegar
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Optional: chipotle powder, smoked paprika, jalapeño
Instructions
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Roast veggies: Preheat oven to 400°F (200°C). Toss broccoli with 1 tbsp oil, season. On another sheet, toss sweet potatoes with 1 tbsp oil. Roast 20–25 min, shaking pans halfway, until broccoli is crispy and potatoes tender.
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Mash potatoes: While hot, mash sweet potatoes with yogurt, garlic, salt, pepper (plus chipotle if using) until creamy. Cover to keep warm.
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Prep chicken: Warm shredded chicken in a skillet. Stir in BBQ sauce until coated and heated through (add splash of water/broth if too thick).
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Make slaw: Toss slaw mix with vinegar, pinch of salt, and optional honey/mustard. Let sit 5+ min to soften.
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Assemble bowls: Scoop mashed sweet potatoes → pile BBQ chicken → add broccoli → finish with fresh slaw. Optional garnish: parsley, cilantro, or lime wedge.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 570 cal Per Serving
- Fat: 23g
- Carbohydrates: 41g
- Protein: 44g