Recipe- Delicious And Healthy BBQ Chicken Stuffed Sweet Potatoes

Stuffed sweet potatoes are an easy, delicious and healthy lunch or dinner recipe with only a handful of ingredients.Just bake sweet potatoes, fill them with shredded chicken mixed with BBQ sauce and top with slices of red onion and fresh cilantro for a flavorful, filling, gluten-free, paleo and Whole30 recipe. You can stuff sweet potatoes with a variety of ingredients, but today we’re making barbecue chicken stuffed sweet potatoes and keeping the toppings simple.

I’m such a fan of stuffing vegetables and turning them into complete meals. It gives you a nutrient boost, negates the need for bread or tortillas (which you might normally use) and keeps things naturally gluten-free.

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

Method

* Preheat your oven to 400 degrees fahrenheit.

* 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.

* 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).

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

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