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:

1. Preheat the oven to 400°F (200°C).
2. 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.
3. 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).
4. Remove the chicken from the pan and shred it using two forks or a stand mixer.
5. In a bowl, toss the shredded chicken with BBQ sauce until well coated.
6. 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.