BBQ Chicken Stuffed Sweet Potatoes
Updated Sep 08, 2020
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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.
Stuffed Sweet Potatoes
If you’ve never stuffed sweet potatoes before, you’re in for a treat. It’s a wonderful weeknight meal that’ll keep you full. It’s also perfect for game nights.
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.
The Best Sized Sweet Potatoes to Use
You can stuff any sized sweet potatoes, but sweet potatoes that are medium round in shape are best to slice open and stuff with ingredients.
If you’re baking several sweet potatoes at the same time it’s also best to purchase sweet potatoes about the same size. This will ensure the sweet potatoes are cooked at the same rate and prevent some from being overcooked or undercooked.
How do you Bake Sweet Potatoes
Sweet potatoes are easy to bake in the oven – preheat your oven to 400 degrees fahrenheit, give them a wash and scrub, poke them with a fork a few times, lay them on a baking sheet and cook for approximately 60 minutes.
If you’ve never baked sweet potatoes before, I’ve written a step-by-step recipe tutorial on that – Baked Sweet Potatoes: How to Bake Sweet Potatoes Perfectly. Check out that post for more tips.
How to Make BBQ Chicken Stuffed Sweet Potatoes
While your sweet potatoes are baking in the oven you can cook your chicken on the stovetop. The chicken only takes 15 minutes to cook and 15 seconds to shred if you use my favorite kitchen hack – shredding chicken in your stand mixer. It’s ingenious and the easiest way to make shredded chicken.
In terms of the sauce, you can make BBQ sauce at home or buy it from the store. To keep this recipe no fuss and Whole30 compliant I’m using Primal Kitchen Classic BBQ Sauce. It’s tasty, made from wholesome ingredients and has no added sugar. You could also try The New Primal Classic BBQ Sauce or Tessemae’s Organic BBQ Sauce.
After your chicken is shredded, just mix it with the BBQ sauce in a bowl. You could also mix the shredded chicken with BBQ sauce in a sauté pan if you’d like to serve it up hot.
What Toppings to add to the BBQ Chicken
Because the barbecue chicken has so much flavor you don’t need a lot of toppings. I’m sprinkling red onion and cilantro on top, but a drizzle of my avocado dressing or savory cashew cream (a dairy-free sour cream) would also be amazing.
For More Healthy Weeknight Meals (that are Whole30)
- Whole30 Chicken Broccoli Casserole
- Dijon Baked Salmon
- Zucchini Pasta with Lemon Garlic Shrimp
- Salmon Patties
- Irish Lamb Stew
BBQ Chicken Stuffed Sweet Potatoes
- 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.
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