Easy dinner idea! BBQ chicken Stuffed sweet potatoes & a homemade slaw makes for a perfect dinner with minimal effort and thought! Sweet potatoes are highly nutritious and loaded with fiber, vitamins, antioxidants, and minerals, and promote overall gut health. They are a superfood that keeps us full and satisfied for longer. If you aren’t a huge fan of the sweetness of them, the BBQ chicken stuffing helps balance that right out. Top it with some red onion and cilantro and you wouldn’t even know how simple this meal is to put together based on the amazing flavors! Pair it with my homemade slaw and you got yourself a well-balanced paleo, Whole30-approved dish!
Equipment needed for BBQ stuffed sweet potatoes
- Frying pan
- Baking pan
- Parchment paper
- Measuring cups and spoons
- Electric mixer (optional but handy)
Tips & Modifications
- I recommend using an unsweetened BBQ sauce as the added sugar is not good for us. The sweet potatoes provide all the sweetness we need in this dish. I use primal kitchen’s classic BBQ sauce, you can find it in most local grocery stores!
BBQ Chicken Sweet Potatoes
Equipment
- Frying pan
- Baking pan
- Parchment paper
- Measuring cups and spoons
- Electric mixer optional but handy!
Ingredients
For the sweet potatoes
- 1-2 lbs boneless skinless chicken breast (preferably organic/pasture-raised)
- 4 medium-sized sweet potatoes
- 1 small red onion
- salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon avocado or olive oil
- 1/4 cup chopped cilantro
- 1 cup BBQ sauce preferably sugar free
For the slaw
- 1 16 oz bag of slaw
- 3-4 tablespoons mayonnaise heaping tablespoons
- 1/2 teaspoon salt
- 8 grinds of black pepper
- 1 tablespoon balsamic vinegar
- Tip: No mayo? No problem! Use olive oil instead
Instructions
- Preheat your oven to 425 degrees F and line your baking pan with parchment paper. Align your 4 sweet potatoes on the pan and pierce some holes in each potato using a fork. Place them in the oven for 1 hour.
- While the potatoes are baking, heat a frying pan with your avocado or olive oil.
- Season your defrosted chicken breasts with salt, pepper, and paprika.
- Fry the breast on each side (covered) for about 5 minutes.
- Set aside to cool and make your slaw.
- In a medium-sized bowl mix your mayonnaise, salt, pepper, and balsamic vinegar. Allow the mixture to marinate for 20 minutes, it will taste better this way!
- To shred your chicken breast, you can use two forks or an electric mixture (which works wonders).
- In a bowl add your shredded chicken, bbq sauce, and red onion. Mix well.
- When the sweet potatoes are done, cut them down the middle and add your stuffing. Place them back in the oven for 5 minutes to warm everything together.
- Once they are done, top them with more bbq sauce, red onion, and cilantro, and enjoy!
- Storage: these can be stored in an airtight container for 4 days in your refrigerator.
Nutrition
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Thank you so much for reading! If you end up trying this recipe, let me know. I would love to hear how you enjoyed them. Happy eating 🙂
If you found this bbq chicken stuffed sweet potatoes article interesting, you may also enjoy my Instant Pot Stuffed Acorn Squash (with chickpeas & wild rice)
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