BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes

from downshiftology.com
Main Course
70 min
4 servings
327 kcal / serving

Stuffed sweet potatoes with BBQ chicken, red onion and cilantro. It's easy, no fuss, healthy and naturally gluten-free, paleo and Whole30. Watch the video above to see how quickly it comes together!

Ingredients

  • 4sweet potatoes
  • 3 mediumchicken breasts
  • 2 tbspavocado oil (or olive oil)
  • ¾ cupchicken broth
  • 8 ouncesor more bbq sauce
  • ½ cupsliced red onion
  • ⅓ cupchopped cilantro
  • salt and pepper (to taste)

Directions

  1. 1

    Preheat your oven to 400 degrees fahrenheit.

  2. 2

    Line a baking sheet with parchment paper and wash your sweet potatoes. Poke the sweet potatoes 5-6 times with a fork or sharp knife, place them on the baking sheet and bake for 60 minutes. If you have large or small sweet potatoes you may need to adjust the bake time.

  3. 3

    While the sweet potatoes are baking, drizzle the oil in a sauté pan on medium heat. Add the chicken breasts, season with salt and pepper and cook for 5 minutes. Flip the chicken over, add the chicken broth, cover the pan and cook for an additional 7-10 minutes or until the chicken is cooked through (to 165 degrees fahrenheit). Remove the chicken from pan and shred with two forks or a stand mixer (see my Shredded Chicken post for more details).

  4. 4

    Add the shredded chicken to a bowl and mix with the BBQ sauce.

  5. 5

    Slice each sweet potato in half, fill with BBQ chicken and top with red onion and cilantro.