Ingredients (Serves 6)

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For the Chicken:

2 lbs boneless, skinless chicken thighs 

1 tbsp olive oil 

1 tsp garlic powder 

1 tsp smoked paprika 

½ tsp onion powder 

½ tsp salt 

¼ tsp black pepper 

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For the Sweet Potato Mash:

3 large golden sweet potatoes (about 2 lbs), peeled & cubed 

¼ cup low-fat milk (or unsweetened plant milk) 

1 tbsp olive oil or butter 

½ tsp salt 

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For the Roasted Corn:

3 cups corn (fresh, frozen, or canned-drained) 

1 tsp olive oil 

½ tsp chili powder (optional) 

Pinch of salt 

For the Honey Mustard Sauce:

½ cup plain Greek yogurt 

2 tbsp BBQ sauce 

1 tbsp honey 

1 tbsp yellow mustard 

1 tsp lemon juice 

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INSTRUCTIONS:

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1. Roast the Chicken

Preheat oven to 400°F. Toss chicken with olive oil and all seasonings. Spread on a lined sheet pan. Bake for 20–25 minutes, until internal temp reaches 165°F. Let rest, then dice into bite-sized pieces.

 

2. Make the Sweet Potato Mash

Boil cubed sweet potatoes in salted water for 12–15 minutes until fork-tender. Drain and mash with milk, olive oil/butter, and salt. Keep warm.

 

3. Roast the Corn

Toss corn with olive oil, chili powder, and salt. Spread on a sheet pan. Roast at 400°F for 10–15 minutes (you can do this alongside the chicken). Optional: Broil 2–3 minutes at the end for light char.

 

4. Make the Sauce

Whisk together Greek yogurt, BBQ sauce, honey, mustard, and lemon juice. Chill until ready to serve.

 

Assemble the Bowls

In each bowl:

Scoop ~¾ cup sweet potato mash.

Add ~4–5 oz diced chicken.

Top with roasted corn.

Drizzle with sauce (or serve on the side).