BBQ Chicken Sweet Potatoes
These sweet potatoes are stuffed with savory BBQ chicken with a creamy slaw on the side.
Servings: 4
Calories: 327kcal
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
Serving: 1serving | Calories: 327kcal | Carbohydrates: 31g | Protein: 30g | Fat: 7g | Cholesterol: 76mg | Sodium: 422mg
