BBQ Chicken, Sweet Potato, Beets and Broccoli Bowls

I love these meal prep bowls! You can customize the ingredients and the quantities of everything easily to meet your tastes and dietary needs. If you don’t like beets, add more sweet potatoes and broccoli. If you want to lower the carbs a bit, reduce the amount of sweet potatoes and increase your broccoli. I used Paleo Chef Peach BBQ sauce but you can use whatever BBQ you prefer!

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Ingredients

Makes: 4 servings

Prep time: 10 minutes, Cook time: 35-45 minutes

  • 1 lb (16oz) boneless skinless chicken breast

  • 1 (350g) large sweet potato, cubed small

  • 2 (350g) large beets, peeled and cubed small

  • 2 (300g) broccoli crowns, cut into bite sized pieces

  • 3 tbsp avocado oil or olive oil

  • salt and pepper to taste (I used Borsari salt)

  • 6 tbsp BBQ sauce

Directions

Cook your chicken breast:

  • Instant Pot: Add 1/2 cup water to the IP, salt and pepper chicken breasts and put 2 tbsp of BBQ on top of the chicken breasts (1 on each breast). Cook on high pressure for 10 minutes and allow to naturally release for another 10. Remove from IP and cube or shred, place in a bowl and put the additional 4 tbsp of BBQ sauce on top and stir to coat.

  • Grill: Lightly brush or spray chicken breasts with oil, salt and pepper both sides. Grill for 10 minutes on one side, flip and brush top with BBQ sauce, cook for an additional 10 minutes, flip and brush other side with BBQ sauce. Cook for an additional 2 minutes and remove from grill. Internal temp should be 165. Cube, place in a bowl and add 4 tbsp of BBQ sauce and stir to coat.

  • Oven: Preheat oven to 400 degrees. Lightly oil both sides of the chicken breast and salt and pepper both sides. Cook for 10 minutes on one side, flip, brush with BBQ sauce and cook for an additional 12-15 minutes. Internal temp should ready 165 degrees. Cube, place in a large bowl and add 4 tbsp of BBQ sauce and stir to coat.

Preheat oven to 425 degrees.

Place cubed sweet potatoes, beets and chopped broccoli in separate bowls. Pour 1 tbsp of oil over top of each and season with salt and pepper. Place sweet potatoes and beets on a baking sheet, making sure to keep them separate so the beets don’t color all of your sweet potatoes purple. Roast for 25 minutes and stir. Place broccoli on a separate baking sheet and put on another rack in the oven. Roast sweet potatoes, beets and broccoli for an additional 15-20 minutes.

Remove from the oven and evenly distribute ingredients into 4 separate containers. Reheat in the microwave or in a frying pan when ready to eat!

Enjoy!