BBQ Chicken Stuffed Sweet Potatoes
Serves 4 servings
Prep: 15 minutes • Cook: 1 hour
GFHPFRMP
Tender baked sweet potatoes stuffed with warm BBQ chicken, red onion, a little melted cheese, and cool Greek yogurt make an easy meal with plenty of sweet, smoky, and savory flavor. Using leftover rotisserie or smoked chicken keeps the prep simple and gets a completely different dinner on the table with very little work.
Ingredients
- 4 medium sweet potatoes
- 3 cups cooked rotisserie or smoked chicken, chopped or shredded
- 1/2 cup gluten-free BBQ sauce
- 1/3 cup finely diced red onion
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt
- 2 green onions, sliced, optional
Instructions
- Bake the sweet potatoes at 400°F for 45 to 60 minutes, until easily pierced with a fork.
- Warm the chicken with the BBQ sauce in a skillet or on the Blackstone for 3 to 5 minutes.
- Split the sweet potatoes and lightly fluff the centers with a fork.
- Fill each potato with BBQ chicken, red onion, cheddar, and a spoonful of Greek yogurt.
- Finish with sliced green onions if desired and serve.
Notes & Tips
- Smoked chicken is especially good here and adds plenty of smoky flavor without needing extra seasoning.
- For crispier chicken, let it brown briefly in the skillet or on the Blackstone before adding the BBQ sauce.
- Choose a BBQ sauce with a flavor you enjoy since it provides most of the seasoning in this recipe.
- For a little heat, add sliced jalapeño or a few dashes of hot sauce.
- The sweet potatoes can be cooked ahead and refrigerated, making this an especially quick leftover meal.
- Verify that the BBQ sauce and other packaged ingredients are gluten-free if needed.
- Refrigerate leftover chicken and sweet potatoes for up to 4 days.
Nutrition:
465 cal • 38g protein • 13g fat • 52g carbs