• 2 medium sweet potatoes
  • 1 large onion
  • 2 Tbsp. olive oil, divided
  • ½ tsp. salt, divided
  • ½ tsp. garlic powder
  • ½ tsp. chipotle powder (or chilli powder)
  • 1 head broccoli
  • 2-3 boneless skinless chicken breasts
  • ½ cup Waldens BBQ sauce, divided
  • salt
  1. Preheat the oven at 250°C.
  2. Peel and chop the sweet potatoes into ½” chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the vegetables with 1 Tbsp. olive oil, ¼ tsp. salt, garlic powder and chipotle powder and toss until well combined. Bake at 400° for 20 minutes.
  3. Toss the sweet potatoes and push to one side of the pan. Add the broccoli and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Add the chicken breasts and brush with ¼ c. BBQ sauce. Bake an additional 15-20 minutes at 180°C until the chicken is done.
  4. Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.

Nutrition Facts

Serving Size 1 bowl

Servings Per Container 3

Amount Per Serving
Calories 447
Calories from Fat 117
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 93mg
Sodium 1158mg
Total Carbohydrate 53g
Dietary Fiber 8g
Sugars 25g
Protein 34g 

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.