BBQ Chicken Bowls
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 1 bag Waffle Cut Sweet Potato Seasoned Fries
  • 1 1/2 pounds chicken thighs or breasts
  • 1 tablepoons avocado oil
  • 1 cup romaine lettuce, choppped
  • 1 cup fresh or frozen corn
  • 1/2 cup + 2 tablespoons BBQ sauce, dividied
  • 1 cup black beans
  • 1 grape tomatoes, halved
  • 1/4 red onion, thinly sliced strips
  • 1/2 cup ranch dressing
  • Kosher Salt and peper to taste
  • Cilantro, for garnish
  • Chives, for garnish


  • Step 1

    Preheat the oven to 425F degrees.

  • Step 2

    Place Alexia Sweet Potato Waffle Fries on a baking sheet and bake for 15-18 minutes, flipping halfway through until they are crispy.

  • Step 3

    While waffle fries bake, season chicken thighs on both sides with salt and pepper.

  • Step 4

    Heat a large skillet over medium high heat and add avocado oil.

  • Step 5

    Add chicken in two batches if needed, careful not to overcrowd the pan and cook on each side for 6-7 minutes until chicken reaches an internal temperature until 165 degrees.

  • Step 6

    Let the chicken rest for 5 minutes and then dice into cubes.

  • Step 7

    Mix the diced chicken with ½ cup of bbq sauce and toss to combine.

  • Step 8

    Add baked Alexia sweet potato waffle fries to a large bowl along with lettuce, corn, black beans, grape tomatoes, and red onion.

  • Step 9

    In a large serving bowl, add ~1 cup of the bbq diced chicken over top of the romaine, corn, black beans, grape tomatoes, and red onion.

  • Step 10

    Mix ranch dressing with 2 tbsp. Bbq sauce and stir until combined.

  • Step 11

    Drizzle the bbq ranch sauce over top of the bowl and then garnish with cilantro and chives and serve immediately.