Hello fellow foodies,
I’ve seriously come to love sheet pan meals! I just use one bowl to mix and one pan to bake! Doesn’t get much easier than that.
This recipe takes a little longer but roasting potatoes is what’s time consuming. The prep is fairly quick!
- 4-5 medium/ large sweet potatos, peeled, raw, cubed
- 1 lb. chicken breast, cooked, shredded
- 8 Tbs. Stubbs BBQ Sauce
- 6-8 cups baby broccoli, chopped & roasted
- 1 cup shredded mozzarella cheese
- 2-3 avocados, chopped
- Sea Salt
- Black pepper
Preheat oven to 400
Line a baking sheet with parchment paper. Lay out the sweet potatoes and bake for 20min.
While the poatoes are baking chop up the broccoli.
You can also boil and shred your chicken if you don’t have some on hand already.
Once the timer goes off move the potatoes to either side of the baking sheet. Place the broccoli in the center. Bake an additional 15-20min.
Once the veggies are roasted divide the poatoes and broccoli into 4 equal parts.
Top each pile with 1/4 of the shredded chicken, 2 tbs of bbq sauce and cheese.
Bake an additional 5-10min or until cheese is melted.
Once baked top with avocado and enjoy! We loved this dish! My husband especially… there were no leftovers. I’ll need to double it next time 😉