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An easy, budget-friendly weeknight dinner that combines smoky BBQ chicken, roasted sweet potatoes, and vibrant veggies. The sweet potatoes turn golden and tender in the oven, while the chicken gets a flavorful glaze from the BBQ sauce. A charred corn salsa adds a fresh, tangy crunch, and the creamy cilantro lime crema ties everything together. Perfectly balanced with creamy avocado and softened kale, these bowls are a complete meal bursting with textures and flavors.
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Preheat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and golden.
Season chicken breasts with smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear the chicken for 4 to 6 minutes per side until cooked through. Brush with BBQ sauce to glaze, then remove from the pan and let rest.
In the same skillet, char the frozen corn over medium-high heat until lightly browned. Remove from heat and toss with halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice.
Whisk sour cream with chopped cilantro, grated garlic, lime juice, and salt. Thin the mixture with water until it reaches your desired consistency.
Massage kale with olive oil, lemon juice, and salt until softened and tender.
Layer kale, sliced chicken, roasted sweet potatoes, corn salsa, and sliced avocado in bowls. Drizzle with cilantro lime crema, top with fresh cilantro, and finish with a squeeze of lime.
For a dairy-free option, substitute sour cream with a plant-based yogurt.
If you prefer a spicier kick, add a dash of cayenne pepper to the chicken seasoning.
Use fresh corn instead of frozen for an even sweeter flavor.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this recipe. Adjust the cooking time as they may take slightly longer to cook.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the crema separate to prevent the bowls from becoming soggy.
Can I make this recipe vegetarian?
Yes, you can replace the chicken with grilled tofu or tempeh and skip the BBQ sauce.
What can I use instead of kale?
Spinach or arugula are great alternatives to kale in this recipe.
Can I prepare the components ahead of time?
Yes, you can roast the sweet potatoes, cook the chicken, and prepare the corn salsa in advance. Assemble the bowls just before serving.
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