# What You Need:
→ Chicken & Marinade
01 - 1 lb 450 g boneless, skinless chicken breasts
02 - 1/2 cup 120 ml BBQ sauce gluten-free if desired
03 - 1 tbsp olive oil
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sweet Potato
08 - 2 large sweet potatoes, peeled and cubed
09 - 1 tbsp olive oil
10 - 1/2 tsp paprika
11 - Salt and pepper, to taste
→ Bowls & Toppings
12 - 1 15 oz 425 g can black beans, drained and rinsed
13 - 1 cup cherry tomatoes, halved
14 - 1 cup corn kernels fresh, frozen, or canned and drained
15 - 1/4 cup red onion, diced
16 - 1 small avocado, sliced
17 - Fresh cilantro, chopped optional
18 - Lime wedges, for serving
# How-To Steps:
01 - In a bowl, combine BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and black pepper. Add chicken breasts, coating well. Cover and marinate in the refrigerator for at least 15 minutes up to 1 hour for deeper flavor.
02 - Preheat oven to 425°F 220°C. Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and browned at the edges.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5-6 minutes per side, or until cooked through internal temp 165°F 74°C. Let rest 5 minutes, then slice.
04 - Divide roasted sweet potatoes, black beans, cherry tomatoes, corn, and red onion among 4 meal prep containers. Top with sliced BBQ chicken and avocado. Garnish with cilantro and add lime wedges on the side.
05 - Let cool before sealing. Refrigerate up to 4 days. Add avocado and lime just before eating for best freshness.
