BBQ Chicken Stuffed Sweet Potatoes
Looking for a quick and satisfying meal that’s packed with flavor?
These BBQ Chicken Stuffed Sweet Potatoes are the answer!
With juicy, tender chicken covered in smoky BBQ sauce,
nestled in a soft, sweet potato, this dish is an irresistible combination of comfort and healthy goodness.
It’s perfect for a busy weeknight,
offering a nutritious, gluten-free, and Whole30-friendly option that the whole family will love.
Plus, it’s simple to make, with ingredients you likely already have on hand!
Let’s dive in and get cooking!
For BBQ Chicken Stuffed Sweet Potatoes
- Sweet Potatoes – The base of this dish, providing a naturally sweet and nutritious foundation. Bake until tender for the best texture.
- Chicken Breasts – You’ll use boneless skinless chicken breasts for the BBQ chicken filling. It’s quick to cook and easy to shred once done.
- Avocado Oil (or Olive Oil) – Used to cook the chicken in, adding a bit of healthy fat and helping to create a crisp exterior while cooking.
- Chicken Broth – Helps keep the chicken moist while it cooks and adds depth of flavor.
- BBQ Sauce – Adds that smoky, tangy goodness to the chicken, turning it into a flavorful filling for the sweet potatoes.
- Red Onion – Thinly sliced to add a fresh, slightly sharp flavor to balance the richness of the BBQ chicken.
- Cilantro – Chopped to garnish, adding a bright, fresh note that complements the BBQ sauce and chicken.
- Salt and Pepper – Essential seasonings to enhance the flavors of the chicken and sweet potatoes.
BBQ Chicken Stuffed Sweet Potatoes
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Ingredients:
- 4 sweet potatoes
- 3 medium chicken breasts
- 2 tbsp avocado oil (or olive oil)
- 3/4 cup chicken broth
- 8 ounces (or more) BBQ sauce
- 1/2 cup sliced red onion
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and place them on a parchment-lined baking sheet. Poke each sweet potato 5-6 times with a fork or sharp knife. Bake for 60 minutes, or until tender. Adjust the baking time based on the size of the sweet potatoes.
- While the sweet potatoes are baking, heat the avocado oil in a sauté pan over medium heat. Season the chicken breasts with salt and pepper. Cook for about 5 minutes on one side, then flip the chicken and add the chicken broth. Cover the pan and cook for another 7-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the pan and shred it using two forks or a stand mixer.
- In a bowl, toss the shredded chicken with BBQ sauce until well coated.
- Once the sweet potatoes are done, slice them in half. Fill each with the BBQ chicken mixture and top with sliced red onion and chopped cilantro.
Cholesterol: 76.5mg | Sodium: 422.8mg | Fiber: 5.1g | Sugar: 12.3g
- Can I use rotisserie chicken instead of cooking fresh chicken breasts?
Absolutely! Using rotisserie chicken will save you time. Just shred the chicken and toss it with BBQ sauce. It’s a great shortcut for getting dinner on the table fast!
- Do I need to peel the sweet potatoes before baking?
No need to peel the sweet potatoes! The skin adds texture and is packed with nutrients, so just give them a good wash and bake them whole.
- How do I make sure the BBQ sauce sticks to the chicken?
Mix the shredded chicken thoroughly with the BBQ sauce. If you prefer a little more flavor, you can bake the chicken with the sauce on top to get an even coat.
- Can I prep the sweet potatoes and chicken in advance?
Definitely! You can bake the sweet potatoes and cook the chicken ahead of time. Just store them in the fridge, and when you’re ready to eat, reheat them and assemble for a quick meal.
- What toppings can I add to these stuffed sweet potatoes?
You can get creative with toppings! Try adding coleslaw, green onions, or a dollop of sour cream. These toppings will add extra flavor and texture to the dish.
