Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- Toss the cubed sweet potatoes on a large baking sheet with 2 teaspoons avocado oil and ¼ teaspoon garlic powder. Spread them in one layer.
- Roast for 25 to 30 minutes, turning halfway through, until the potatoes are fork-tender with lightly browned edges.
- While the potatoes roast, pat the diced chicken dry and season it with the remaining ¼ teaspoon garlic powder.
- Heat the remaining 1 teaspoon avocado oil in a 12-inch skillet over medium-high heat. Cook the chicken for 7 to 9 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- Add the diced pepper to the skillet. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until it begins to soften.
- Return the chicken to the skillet and add the roasted sweet potatoes. Gently stir for 1 to 2 minutes, until hot.
- Reduce the heat to low. Add the BBQ sauce and fold everything together. Cook for 1 to 2 minutes, until the sauce is warm and coats the ingredients. Divide into four servings.
Notes
Estimated nutrition per serving: About 390 calories
- 34 g protein
- 52 g carbohydrates
- 6 g fat
- 5 g fiber