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BBQ chicken stuffed sweet potatoes with cilantro

BBQ Chicken Stuffed Sweet Potatoes

Baked sweet potatoes stuffed with tender shredded BBQ chicken, red onion and cilantro. A healthy, gluten free dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes scrubbed
BBQ Chicken
  • 3 medium chicken breasts
  • 2 tbsp avocado oil or olive oil
  • 3/4 cup chicken broth
  • 8 oz BBQ sauce about 1 cup, or more to taste
  • salt and pepper to taste
Toppings
  • 1/2 cup red onion thinly sliced
  • 1/3 cup fresh cilantro chopped

Method
 

  1. Preheat the oven to 400°F. Poke the sweet potatoes 5 to 6 times, place on a parchment lined sheet pan and bake for 60 minutes until tender.
  2. Heat the oil in a skillet over medium heat. Season the chicken and cook 5 minutes on one side.
  3. Flip, add the broth, cover and cook 7 to 10 minutes until 165°F.
  4. Shred the chicken, return to the skillet with a little broth, add the BBQ sauce and warm 2 to 3 minutes.
  5. Split the potatoes, fluff the flesh, fill with BBQ chicken and top with red onion and cilantro.

Notes

Store potatoes and chicken separately for up to 4 days. Use a gluten free BBQ sauce if needed.