These Sheet Pan BBQ Chicken and Ranch Bowls are the perfect easy weeknight dinner or a great option to meal prep for lunch! Juicy chicken thighs are coated in a sweet and tangy honey BBQ sauce, paired with roasted sweet potatoes and rice, and finished with an herby green goddess ranch dressing!
Why You’ll Love These Sheet Pan BBQ Chicken and Ranch Bowls
- Easy – The chicken and veggies cook on a single sheet pan in just over 30 minutes.
- Flavorful – These bowls have a little bit of everything including sweet, savory, tangy, and herby! They might be easy to make but they’re still packed with flavor.
- Meal prep-friendly – All of the components of these bowls can be prepped in advance and stored in the fridge for quick meals throughout the week.
- Cheaper than takeout – This recipe is based on the Sweetgreen BBQ Chicken and Ranch plate and dare I say it’s even better than takeout? It’s certainly cheaper which means you can save some money while still eating GOOD. If you’re in the mood for another Sweetgreen copycat be sure to get the recipe for these Miso Glazed Salmon Rice Bowls!
Watch How to Make These Bowls
More Reader Favorite BBQ Recipes
- BBQ Chicken Stuffed Sweet Potatoes
- BBQ Chicken Wings
- BBQ Chicken Meatballs
- Baked BBQ Chicken Thighs
- Easy BBQ Chicken Sandwiches
- BBQ Chipotle Cheddar Chicken Burgers
Recipe Ingredients
- Honey BBQ Sauce: I like to use my homemade honey bbq sauce for this recipe but feel free to use your favorite store-bought sauce to save time!
- Green Goddess Ranch: My homemade green goddess ranch dressing really pulls these bowls together! It’s a copycat version of Sweetgreen’s dressing and it’s too good. Don’t skip making a batch if you can.
- Chicken: you’ll need 1½ pounds of boneless skinless chicken thighs for this recipe.
- Spices: we’re using onion powder, garlic powder, dry mustard, salt, pepper, oregano, and paprika to season the chicken. Then, you’ll need salt, pepper, paprika, and chili powder for the potatoes.
- Olive Oil: this coats the chicken and the potatoes, and helps the seasonings cling to everything.
- Sweet Potatoes: you’ll need one large garnet sweet potato for this recipe.
- Arugula & Pickled Onions: fresh arugula and pickled onions add some freshness and extra flavor to the bowls. You can buy your favorite brand of store bought pickled onions or use my homemade pickled onion recipe to make a batch!
Recipe Variations
- BBQ Sauce – feel free to use any storebought or homemade barbecue sauce you prefer.
- Green Goddess Ranch – substitute the homemade dressing with a store-bought option. Or, use regular ranch dressing or jalapeño ranch dressing for a little extra kick.
- Chicken – not a fan of chicken thighs? Substitute boneless skinless chicken breasts instead.
- Potatoes – don’t like sweet potatoes? Use Russet potatoes or Japanese sweet potatoes instead.
- Veggies – want to add extra nutrients? Feel free to icnldue vegetables like carrots, bell peppers, broccoli, cauliflower, or Brussels sprouts.
How to Make These Bowls
Step One: Prep the chicken. Add the chicken thighs, salt, spice, honey BBQ sauce, and olive oil to a large mixing bowl. Toss to combine and coat the chicken.
Step Two: Prep the sweet potatoes. Next, add the diced sweet potatoes, salt, spices, and olive oil to a separate mixing bowl. Toss to coat the sweet potatoes evenly with the oil and spices.
Step Three: Preheat the oven to 425 degrees Fahrenheit, and line a large sheet pan with parchment paper. Place the chicken thighs on one side of the lined sheet pan, and place the potatoes on the opposite side, spreading them out in a single layer. Bake for 25-30 minutes or until the sweet potatoes are fork tender, tossing the potatoes as needed to ensure they don’t burn
Step Four: Once tender, remove the sweet potatoes from the sheet pan, and set them aside. Next, spread the chicken thighs out on the sheet pan, and baste them with more honey BBQ sauce. Turn the oven to broil, and broil the chicken for 4-6 minutes or until it is browned, the barbecue sauce is sizzling, and the edges are crispy.
Step Five: Bake. Preheat the oven to 425 degrees Fahrenheit, and line a large sheet pan with parchment paper. Place the chicken thighs on one side of the lined sheet pan, and place the potatoes on the opposite side, spreading them out in a single layer. Bake for 25-30 minutes or until the sweet potatoes are fork tender, tossing the potatoes as needed to ensure they don’t burn.
Step Six: Assemble the bowls. Start with a base of white rice. Then, add the chicken, sweet potatoes, arugula, pickled red onions, and avocado. Finish with a drizzle of honey BBQ sauce and green goddess ranch, and enjoy warm!
How to Store
Store any leftovers in the fridge for up to 4 days. If possible, I recommend keeping all the components in separate airtight containers to prevent the bowls from becoming soggy.
To serve, reheat the chicken and potatoes in the microwave. Then, assemble your bowls, drizzling extra BBQ sauce and ranch dressing on top.
More Delicious Sheet Pan Recipes
- Sheet Pan Chicken Fajitas
- Sheet Pan Shrimp Fajitas
- Fall Harvest Sheet Pan Dinner
- Sheet Pan Chicken Shawarma
- Sheet Pan Chicken Sausage and Veggies
- Sheet Pan Honey Mustard Chicken Thighs
I hope you give these Sheet Pan BBQ Chicken and Ranch Bowls a try! They’re packed with flavor, easy to make, and perfect for meal prep. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Sheet Pan BBQ Chicken Ranch Bowls
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These Sheet Pan BBQ Chicken and Ranch Bowls are the perfect easy weeknight dinner or a great option to meal prep for lunch! Juicy chicken thighs are coated in a sweet and tangy honey BBQ sauce, paired with roasted sweet potatoes and rice, and finished with an herby green goddess ranch dressing!
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon onion powder
- 1 teaspoons garlic powder
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 cup honey bbq sauce (plus another 1/3 cup for basting)
- 1 tablespoon olive oil
For the Sweet Potatoes
- 1 large garnet sweet potato, diced (around 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 tablespoon olive oil
For Serving
- white rice
- arugula
- pickled onions
- avocado
- honey bbq sauce
- green goddess ranch
Instructions
- Prep the Chicken: Add the chicken thighs, salt, spices, honey bbq sauce, and olive oil to a large mixing bowl. Toss to combine and coat the chicken.
- Prep the Sweet Potatoes: Add the diced sweet potatoes, salt, spices, and olive to a mixing bowl. Toss until the sweet potatoes are evenly coated in the spices and oil.
- Make the Chicken and Sweet Potatoes: Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Place the chicken thighs on one side of the lined sheet pan and place the sweet potatoes on the opposite side in an even layer. Bake the chicken and sweet potatoes for 25-30 minutes or until the sweet potatoes are tender, tossing the potatoes as needed to ensure they don’t burn.
- Once the sweet potatoes are tender, remove them from the sheet pan and set aside. Next, spread the chicken thighs out on the sheet pan. Baste them with more honey bbq sauce. Turn the oven to broil and then place the chicken thighs back in the oven. Broil the chicken for 4-6 minutes, until the chicken is browned, the barbecue sauce is sizzling, and the edges are crispy.
- Assemble the Bowls: Start with a base of white rice and add the chicken, sweet potatoes, arugula, pickled onions, and avocado. Finish with a drizzle of honey bbq sauce and green goddess ranch.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
