BBQ Chicken Stuffed Sweet Potatoes
As fall rolls in, there is ONLY one thing that helps me get over the summer is officially over. It’s the thought of cozying up indoors, crisp air & leaves in the early morning, something is roasted or simmering on the stove-top, all on a lazy football sunday. And that means we need a recipe that is filling, warm, and nutritious that ALSO won’t have us in the kitchen for hours on end. Enter my BBQ chicken stuffed sweet potatoes – a fall-inspired twist on a classic comfort food. Here i’ll guide through your new favorite football Sunday, weekday meal prep recipe.
Recipe features:
Eat the skin! If you previously avoided the sweet potato skins, I promise this recipe will change that for you. By making sure you clean your potatoes with room temp water, brush olive oil on all sides, and add a pinch of salt and pepper - they are delicious and a great source of fiber. Potato skins do contain insoluble fiber, so if those tend to bother your gut, take them off once cooked and/or make sure you’re chewing your meal thoroughly to help start the digestive process.
Choosing your BBQ sauce: Opt for a BBQ sauce with less added sugars. Stubb’s Original has 2g of added sugar per tbsp and Primal Kitchen has 0-2g per tbsp (vs Sweet Baby Ray’s with contains 8g add sugar per 2 tbsp and contains high fructose corn syrup)
Customize: You are more than welcome to keep this recipe as is, or customize it! Add a spoonful of coleslaw, beans, diced red onion if you’re fancy.
BBQ Stuffed Chicken Sweet Potatoes
Total time: 1 hour 15 minutes
Serves: 4-5
Ingredients
4 medium sweet potatoes
1 lb chicken breast
1 cup BBQ sauce (I like Primal Kitchens or Stubb’s)
3-4 green onion stalks
1-2 tsp Minced garlic
2 tbsp olive oil
Sea salt
Ground pepper
Directions
Preheat oven to 425 degrees F. While the oven is preheating, wash your sweet potato and dry them. Then line a small baking sheet with aluminum foil.
Poke some holes in your sweet potatoes with fork and place on pan. Brush 1 tbsp olive oil on sweet potatoes if you intend to eat the skin. Put into the oven for 40-50 minutes until soft all the way through.
Chop 3-4 green onion stalks. First chop the upper half of the stalks (green portion) and set aside for garnish. Chop the lower half (white portion) to add to chicken during cooking.
While sweet potatoes are baking, heat a medium sized pan on the stove top with 1 tbsp olive oil and 1-2 tsp minced garlic. Add your chicken breast to the pan. (You may need to thinly slice chicken breast prior if they are thick for more efficient cooking). Season with a pinch of sea salt and ground pepper.
Add white portion of green onion to the pan. Cook chicken for about 5 minutes on each side.
One chicken is done, turn off heat allow to rest for 5 minutes on stove top. Then transfer to a small bowel to shred chicken with a fork.
Once shredded, add your bbq sauce and mix so chicken is fully coated.
Assembly: remove sweet potatoes with oven and allow to cool for 10 minutes. Take one sweet potato and cut down the middle, open it up, and slightly mash it to desired consistency while keeping its shape intact.
Add shredded bbq chicken on top and sprinkle green onion on top. Enjoy!!
If you remake this recipe, go ahead and tag me! I love seeing your remakes.
Nutrition Facts per serving:
10g fat
31g carbohydrates
4g fiber
26g protein
