BBQ Chicken + Sweet Potato Bowls
Serves 4
15 mins prep
20 mins cook
0 mins total
Crispy air fried sweet potatoes + shredded BBQ chicken- loaded with fresh crunchy veggies
For the Bowls:
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In a slow cooker or instant pot add in the chicken breast, season with ranch, top with the bbq sauce and water.
corckpot: on low for 6-8 hours or on high for 4 hours
instant pot: meat/stew option for 20 minutes (slow release)
Cube the sweet potatoes into 1 inch cubes- season with salt, pepper + garlic to taste and toss in 1-2 tbsp of oil. I like to start with 1 tbsp and then I usually spray them with olive oil spray on the top before placing into the oven/air fryer.
Lay the sweet potatoes flat on a baking/air fryer tray and roast at 425° for about 15-20 minutes.
When the chicken is done, chop or shred it, set aside.
While the potaotes are cooking, chop the tomatoes, jalapeño + cilantro and drain the juice from the black beans.
When the sweet potatoes are done, let them cool down before making the bowls.
In each meal prep container add:
- ¾ cup of sweet potatoes
- 4 oz of shredded chicken
- ½ cup coleslaw
- ¼ cup of black beans
- ¼ cup of tomatoes
- red onions
- cilantro
- Jalapeño
Mix together ½ cup of bbq sauce + 1 tbsp sriracha sauce to top the chicken with later on.
When ready to serve you can heat this up or eat it cold. I like to top mine with the sriracha bbq and a little ranch dressing.