Sugar-Free BBQ Chicken Skillet Meal for Quick Weeknight Dinners

• 6-8 boneless, skinless chicken thighs
• 1-2 sweet potatoes, thinly sliced
• 4-6 carrots, thinly sliced
• 1-2 red onions, thinly sliced
• 1-2 red bell peppers, thinly sliced

One Minute Barbeque Sauce

• 1 cup tomato sauce
• 1/2 cup molasses, or sweetener of choice see notes
• 1/4 cup apple cider vinegar
• 1/4 tsp hot sauce
• 1/4 cup honey mustard
• 2 TBS Worcestershire sauce
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper, optional

• Preheat the oven to 425°F (220°C). Prepare a 3-quart casserole dish.
• In a medium bowl, whisk together the barbecue sauce ingredients until smooth and well combined. Set aside.
• Spread the sliced carrots across the bottom of the casserole dish. Season lightly with seasoned salt and pepper.
• Layer the sweet potato slices on top of the carrots. Season with seasoned pepper and garlic salt.
• Arrange the chicken thighs in a single layer over the potatoes. Spoon the desired amount of barbecue sauce over each thigh, coating evenly.
• Scatter the sliced onions and bell peppers over the chicken. Bake uncovered for 30–45 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot.