Bbq Chicken Stuffed Baked Sweet Potatoes Recipes
BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE
BBQ Chicken Stuffed Baked Sweet Potatoes are a healthy recipe filled with flavor. A soft, sweet potato baked in the oven and topped with barbecue chicken, red onion, mozzarella cheese and cilantro.
Provided by Elyse Ellis
Categories Main Course
Time 1h20m
Number Of Ingredients 6
Steps:
- Scrub the outside of each potato and remove any blemishes.
- Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
- Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
- Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
- Place chicken breasts in prepared pan and cover with BBQ sauce.
- Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
- Remove chicken and sweet potatoes from the oven.
- Shred cooked BBQ chicken.
- Cut each sweet potato down the middle and fill with shredded chicken.
- Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
- Broil on high for 2-3 minutes, or until cheese is completely melted.
- Serve hot.
Nutrition Facts : Calories 318 kcal, Carbohydrate 47 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 307 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, rotisserie chicken breast, red cabbage, barbecue sauce, green onions
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
- Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
- Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
- Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
- Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
- Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
- Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
- Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 6 grams, Protein 44 grams, Sugar 27 grams
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