Ingredients
For the bowls:
- 1 medium sweet potato cubed (about 150g to 170g)
- 1 tablespoon olive oil divided
- 1/2 pound chicken breast
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon smoked paprika
- Sea salt
- 1/4 cup Whole30-approved BBQ Sauce (I used Primal Kitchen Unsweetened)
- 2 medjool dates sliced (omit if your BBQ sauce is sweetened)
- 1 medium avocado diced
For the pineapple salsa:
- 1 1/4 cup pineapple roughly chopped
- 1/4 cup cilantro diced
- 2 tablespoons red onion minced
- Juice of half a lime (plus more for serving)
Instructions
- Preheat your oven to 400℉.
- Toss the sweet potato with 1/2 tablespoon of the oil and spread onto a baking sheet. Bake for 20 to 30 minutes, or until fork-tender.
- Mix all the spices together in a bowl and coat the chicken breast on both sides, sprinkling with a pinch of salt.
- Heat the remaining 1/2 tablespoon of oil in a medium, oven-safe pan on high heat. Once hot, sear the chicken breast on both sides until golden brown, about 1 minute per side. Transfer to the oven and cook until a meat thermometer reads an internal temperature of 165℉ in the thickest part of the chicken, about 15 to 20 minutes.
- While everything cooks, place the BBQ sauce and sliced dates in a microwave-safe bowl and microwave until hot, about 1 minute. Transfer to a small food processor and process until the dates are broken down, with only a few little chunks remaining. You will have to stop and scrape the sides down often.
- Stir together all the pineapple salsa ingredients.
- Dice the chicken and divide between two bowls, followed by the sweet potatoes, pineapple salsa, and BBQ sauce. Finally, dice the avocado, divide between bowls, and serve.