BARBECUE CHICKEN WITH ROASTED VEGETABLES

BARBECUE CHICKEN WITH ROASTED VEGETABLES

Barbecue Chicken With Roasted Vegetables is a healthy and flavour-packed meal that brings together the smoky taste of barbecue sauce with perfectly roasted sweet potatoes and broccoli. This dish is high in protein, rich in fibre and naturally low in sugar, making it a balanced and nutritious option for any meal. This meal is easy to prepare and can be cooked in a single pan with just a few ingredients, like BBQ sauce, salt, olive oil and pepper, which makes cleanup a breeze. The combination of juicy, barbecue-glazed chicken breast and caramelised roasted vegetables creates a delightful contrast of textures and flavours. This recipe is ideal for meal preparation or a quick and healthy dinner. This Barbecue Chicken With Roasted Vegetables is perfect for anyone looking to enjoy a delicious and well-rounded meal without spending hours in the kitchen.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Barbecue / Grill, One-Pot Wonders

OCCASION/HOLIDAY

Casual Dinner, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Fat, Wheat / Gluten-Free, Healthy, Quick & Easy

DISH TYPE

Mian Course

INGREDIENTS

• 100 grams | 3.53 ounces | 1 small chicken breast
• 50 grams | 1.76 ounces | about ¾ cup broccoli florets
• 50 grams | 1.76 ounces | about ½ cup sweet potato, cubed
• 15 millilitres | 0.51 fluid ounces | 1 tablespoon barbecue sauce, low sugar
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
• 0.75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt, to taste
• 0.30 grams | 0.01 ounces | ⅛ teaspoon black pepper, freshly ground, to taste

FULL NUTRITIONAL INFORMATION

• Calories: 352 kilocalories
• Fat: 14.5 grams
• Saturated Fat: 3.6 grams
• Carbohydrate: 18.2 grams
• Sugar: 1.3 grams
• Fibre: 2.3 grams
• Sodium: 688 milligrams
• Protein: 36.9 grams
• Calcium: 117 milligrams
• Potassium: 325 milligrams
• Iron: 2.0 milligrams

PREPARATION

• Preheat Oven: Set oven to 200° Celsius (400° Fahrenheit) and line a baking sheet with parchment paper.
• Season The Chicken: Place the chicken breast on the baking sheet and brush evenly with barbecue sauce seasoned with salt and pepper.
• Prepare The Vegetables: In a bowl, toss the cubed sweet potatoes and broccoli florets with olive oil, salt and pepper.
• Arrange On The Baking Sheet: Spread the vegetables evenly around the chicken breast, ensuring they are in a single layer for even roasting.
• Bake: Place the tray in the oven and roast for 20 to 25 minutes or until the chicken is cooked through (internal temperature of 75° Celsius or 165° Fahrenheit) and the vegetables are tender.
• Rest And Serve: Let the chicken rest for 5 minutes before slicing. Serve with the roasted vegetables and enjoy.

PREPARATION TIME

5 minutes

COOKING TIME

25 minutes

TIPS

• Use A Meat Thermometer: Ensure the chicken reaches an internal temperature of 75° Celsius (165° Fahrenheit) for safe consumption.
• Crispier Vegetables: Roast the sweet potatoes for 10 minutes before adding the broccoli for an even texture.
• Barbecue Sauce Alternative: Try a homemade Barbecue sauce with honey and smoked paprika for a healthier option.
• Batch Cooking: Double the recipe for meal preparation and store leftovers for a quick meal later.
• Add Variety: Swap out broccoli for asparagus, Brussels sprouts or bell peppers.

VARIATIONS

• Spicy Kick: Add chilli flakes or cayenne pepper to the barbecue sauce for extra heat.
• Herb-Infused: Mix in fresh rosemary or thyme for additional aroma and flavour.
• Cheesy Twist: Sprinkle a little grated Parmesan over the roasted vegetables before serving.
• Different Proteins: Swap chicken for salmon, turkey or tofu for a plant-based option.
• Low-Carbohydrate Alternative: Substitute sweet potatoes with cauliflower or zucchini.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freeze: The cooked chicken freezes separately from the vegetables for up to 2 months. Thaw overnight before reheating.
• Meal Preparation Tip: Prepare extra roasted vegetables and chicken to use in wraps, salads or grain bowls throughout the week.