When there’s nothing to eat and you don’t want to spend a lot of time or energy cooking, a stuffed baked potato is an easy, filling, and affordable option.
We took this simple, time-saving idea to a whole new level of delicious with this Barbecue Chicken Baked Sweet Potatoes recipe.
The five ingredients pack a bold punch: baked sweet potatoes are stuffed with shredded chicken that’s drenched in smoky barbecue sauce then topped with piquant pickled onions (or chopped red onions) and fresh parsley or cilantro.
If you already have baked sweet potatoes and leftover chicken ready, you can put this dinner together in less than 10 minutes.
For a complete meal, serve each baked sweet potato with a green salad or vegetables like broccoli, asparagus or Brussels sprouts that can be roasted on the same baking sheet as the potatoes or steamed in a separate pot.
Barbecue Chicken Baked Sweet Potatoes
For a lightning-fast meal prep, try this healthy barbecue chicken baked sweet potato recipe. Make sure you’re really hungry when you make them — these puppies are filling.
- 2 small sweet potatoes, washed, pierced several times with a fork
- 1½ cups shredded cooked chicken breast, boneless, skinless, warm
- ¼ cup reduced-sugar barbecue sauce, warm
- ¼ cup Quick Pickled Red Onions or 2 Tbsp. chopped red onions (optional)
- 1 Tbsp. finely chopped fresh parsley or cilantro for garnish; optional
Preheat oven to 400° F.
Place sweet potatoes on a baking sheet. Pierce each sweet potato 3 to 4 times with a fork. Bake for 35 to 45 minutes, or until tender.
While sweet potato is baking, combine chicken and barbecue sauce in a small bowl; mix well. Set aside.
Cut sweet potatoes in half lengthwise.
Top sweet potatoes evenly Quick Pickled Red Onions and chicken mixture. Sprinkle evenly with parsley; serve immediately.
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Photos by Amanda Meixner