Step 1: Preheat and Prepare

Preheat the oven to 400°F (200°C).

Prepare all vegetables by dicing the sweet potatoes, slicing the onion, and cutting the broccoli into florets.

Step 2: Roast the Sweet Potatoes and Onions

Place sweet potatoes and onions on a large baking sheet.

Add olive oil, salt, garlic powder, and chipotle powder. Toss until evenly coated.

Spread into a single layer and roast for 20 minutes.

Step 3: Add Broccoli and Chicken

Remove the pan from the oven and stir the vegetables.

Push them to one side of the pan.

Add broccoli to the empty space and toss with olive oil and salt.

Place chicken breasts over the vegetables and brush with ¼ cup BBQ sauce.

Step 4: Finish Cooking

Return the pan to the oven.

Roast for an additional 15–20 minutes until the chicken reaches an internal temperature of 165°F.

The sweet potatoes should be tender, and the broccoli should be lightly crisp around the edges.

Step 5: Shred the Chicken

Transfer chicken to a cutting board.

Using two forks, shred the chicken into bite-sized pieces.

Combine with the remaining BBQ sauce and black pepper until evenly coated.

Step 6: Assemble the Bowls

Divide roasted sweet potatoes, broccoli, and onions among serving bowls.

Top with shredded BBQ chicken.

Finish with a squeeze of fresh lime juice and serve immediately.