BBQ CHICKEN WITH ROASTED VEGGIES 

BBQ CHICKEN WITH ROASTED VEGGIES 

BBQ Chicken with Roasted Veggies 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 prep or a quick and healthy dinner. This recipe is perfect for anyone looking to enjoy a delicious, well-rounded meal without spending hours in the kitchen.

RECIPE CATEGORY 

Lunch, Dinner, Entrée

SERVING SIZE 

1

CUISINE 

American, Fusion

PREPARATION/TECHNIQUES 

Bake, Roast, One-Pot Wonders

OCCASION/HOLIDAY 

Weeknight Dinner, Meal Prep, Summer BBQ

SPECIAL CONSIDERATION/DIETARY CONCERNS 

High Protein, Low Fat, Gluten-Free, Healthy, Quick & Easy

DISH TYPE 

Chicken Dish, Roasted Vegetables

INGREDIENTS 

• 100g chicken breast

• 50g broccoli florets

• ¼ sweet potato, cubed

• 1 tbsp BBQ sauce (low sugar)

• 1 tsp olive oil

• Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION 

• Calories: 310

• Protein: 35g

• Carbohydrates: 28g

• Fibre: 5g

• Fat: 7g

• Saturated Fat: 1g

• Sodium: 320mg

• Sugar: 6g

PREPARATION 

• Preheat Oven: Set oven to 200°C (400°F) and line a baking sheet with parchment paper.

• Season The Chicken: Place the chicken breast on the baking sheet and brush evenly with BBQ 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 20-25 minutes or until the chicken is cooked through (internal temperature of 75°C or 165°F) and the vegetables are tender.

• Rest And Serve: Let the chicken rest for 5 minutes before slicing. Serve with the roasted veggies, and enjoy.

PREP TIME 

5 minutes

COOKING TIME 

25 minutes

TIPS 

• Use A Meat Thermometer: Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.

• Crispier Veggies: Roast the sweet potatoes for 10 minutes before adding the broccoli for an even texture.

• BBQ Sauce Alternative: Try a homemade BBQ sauce with honey and smoked paprika for a healthier option.

• Batch Cooking: Double the recipe for meal prep 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 BBQ 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 veggies before serving.

• Different Proteins: Swap chicken for salmon, turkey or tofu for a plant-based option.

• Low-Carb Alternative: Substitute sweet potatoes with cauliflower or zucchini.

PREPPING AND STORAGE 

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

• Freezing: Freeze cooked chicken separately from the vegetables for up to 2 months. Thaw overnight before reheating.

• Meal Prep Tip: Prepare extra roasted vegetables and chicken to use in wraps, salads or grain bowls throughout the week.