Notes
Ingredients (with measurements)
- 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
- 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.
- Creamy coleslaw for crunch
- Green onions instead of cilantro
- Dairy-free ranch or sour cream
- Pickled jalapeños for heat
- Shredded cheese (if not Whole30)
Calories: 327.2 kcal | Carbohydrates: 31.7g | Protein: 30.4g | Fat: 7.6g | Saturated Fat: 1.7gCholesterol: 76.5mg | Sodium: 422.8mg | Fiber: 5.1g | Sugar: 12.3g