BBQ Chicken Sweet Potato Bowls

Ingredients

• 700 gboneless skinless chicken breast
• 80 gbarbecue sauce
• 3½medium sweet potatoes, cubed
• 3 tspextra-virgin olive oil
• 1¼ tspsmoked paprika
• ½ tspsalt
• 250 gcoleslaw mix
• 80 gplain 0% Greek yogurt
• 2 tspapple cider vinegar
• 1¼green onions

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large rimmed baking sheet with parchment.

2. Cut the sweet potatoes into 2 cm (3/4 inch) cubes and toss with the oil, smoked paprika and salt on the tray.

3. Roast the sweet potatoes for 15 minutes.

   15 min timer

4. Brush the chicken breasts all over with half the barbecue sauce. Stir the potatoes, push them aside and lay the chicken on the tray.

5. Roast for 18 minutes more, brushing the chicken with the rest of the sauce halfway, until the chicken reaches 74°C (165°F) in the thickest part.

   18 min timer

6. Toss the coleslaw mix with the Greek yogurt and apple cider vinegar.

7. Rest the chicken 5 minutes, slice, and build the bowls with sweet potato, slaw and chicken. Scatter with green onion.

Storing and reheating

Keeps 4 days.