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- 2 large chicken breasts, diced - 2 medium sweet potatoes, peeled and cubed - 1 red bell pepper, chopped - 1 yellow onion, diced - 2 cloves garlic, minced - 1 cup corn (fresh or frozen) - 1 cup BBQ sauce (your choice) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish (optional)

One-Pan BBQ Chicken and Sweet Potato Hash

Looking for a quick and delicious weeknight dinner? Try this One-Pan BBQ Chicken & Sweet Potato Hash! This easy, one-pan recipe features tender chicken, sweet potatoes, and colorful veggies, making cleanup a breeze while keeping flavors vibrant and nutritious. Packed with lean protein and essential vitamins, this meal is both satisfying and wholesome. In just 30 minutes, you can enjoy a hearty dish that the entire family will love!
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Ingredients
  

2 boneless, skinless chicken breasts

2 medium sweet potatoes, peeled and diced into small cubes

1 red bell pepper, diced

1 small yellow onion, diced

3 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon chili powder (optional for extra heat)

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it is hot enough to cook the dish evenly.

    Marinate the Chicken: In a medium mixing bowl, combine the chicken breasts with ½ cup of BBQ sauce, paprika, ground cumin, chili powder (if using), and a generous pinch of salt and pepper. Mix well until the chicken is thoroughly coated in the flavorful sauce. Set aside for a few minutes to marinate while you prepare the sweet potato hash.

      Cook the Sweet Potatoes: In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced sweet potatoes and sauté for about 5-7 minutes, stirring occasionally, until they begin to soften and develop a light golden color.

        Add the Vegetables: Stir in the diced yellow onion and red bell pepper to the skillet. Continue cooking for an additional 3-4 minutes, or until the vegetables start to soften. Next, add the minced garlic and corn; cook for another minute until the garlic becomes fragrant.

          Create Space for Chicken: Once the sweet potato mixture is cooked, carefully push it to the sides of the skillet to make room in the center. Place the marinated chicken breasts into the center of the skillet, nestling them snugly among the sweet potatoes and vegetables.

            Bake to Perfection: Drizzle the remaining BBQ sauce over the chicken and the sweet potato hash. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through. The internal temperature should reach 165°F (74°C) to ensure it is safe to eat.

              Garnish and Serve: Once baked, remove the skillet from the oven and allow it to rest for a few minutes. Just before serving, sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve the dish hot and enjoy the delightful flavors!

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                  This hearty one-pan meal is not only delicious but also wonderfully easy to make, making it a perfect choice for a weeknight dinner!