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
GRILLED SWEET POTATOES
I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.
Provided by teetee830
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
- Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g
BBQ CHICKEN AND SWEET POTATO SHEET-PAN DISH
Serve a plate of our BBQ Chicken and Sweet Potato Sheet-Pan Dish at dinnertime tonight! Green beans add color to this chicken and sweet potato dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Line 15x10x1-inch pan with foil; spray with cooking spray. Coat chicken with coating mix as directed on package; place on 1/3 of the prepared pan.
- Mix oil and chili powder until blended. Toss beans with half the oil mixture, then toss potatoes with remaining oil mixture. Place beans on prepared pan next to chicken, then place potatoes next to beans.
- Bake 25 min. or until chicken is done (165ºF). Brush chicken with 1/4 cup barbecue sauce; sprinkle with cheese. Bake 5 min. or until cheese is melted.
- Serve chicken with beans, potatoes and remaining barbecue sauce.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1030 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 13 g, Protein 25 g
BBQ CHICKEN STUFFED SWEET POTATOES RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl, combine the shredded chicken, barbecue sauce, and diced onions until well mixed.
- Place the baked potatoes on a foil-lined baking sheet. Slice the baked potatoes down the center and use a fork to mash them slightly.
- Add 1/2 tablespoon butter to each potato.
- Top with the barbecue chicken mixture.
- Top with shredded mozzarella cheese.
- Broil on high until the cheese is melted and bubbling, about 2 to 3 minutes.
- Garnish with cilantro and serve hot.
Nutrition Facts : Calories 408 kcal, Carbohydrate 43 g, Cholesterol 89 mg, Fiber 5 g, Protein 30 g, SaturatedFat 7 g, Sodium 650 mg, Sugar 21 g, Fat 13 g, UnsaturatedFat 0 g
BBQ CHICKEN WITH GRILLED SWEET POTATOES
Weight Watchers Recipe states its 5 points per serving. I have not done the calculations please double check. I have not tried this one yet, will up date once I do.
Provided by TrehtonsMom
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix paprika through to sugar.
- A few hours before you plan to grill, rub chicken breasts with seasoning mixture. Cover and refrigerate until 15 minutes before you grill.
- Peel sweet potatoes and slice into 1/3-inch discs.
- Place in a pot with enough cold, salted water to cover, and bring to a boil over medium heat.
- Boil for 3 to 4 minutes, then drain and cool.
- When it's time to grill, preheat grill, then spray potatoes with cooking spray or olive oil spray and salt them.
- Salt chicken breasts. Place potatoes and chicken on grill and cook until done.
- The seasoning mixture makes the chicken very reddish in color, so be careful not to cook the chicken too long.
Nutrition Facts : Calories 228.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 207.1, Carbohydrate 21.4, Fiber 4.7, Sugar 6.7, Protein 29.7
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- In small bowl, mix paprika, chili powder, sugar, mustard, cinnamon, cumin, and garlic powder. A few hours before you plan to grill, rub chicken with seasoning blend. Cover chicken and keep in refrigerator until 15 minutes before grilling.
- Peel sweet potatoes and slice into 1⁄3-inch-thick disks. In pot, cover sweet potatoes with salted cold water. Bring to boil over medium heat. Cook potatoes for 3 to 4 minutes. Drain and let cool.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in char- coal grill. Coat sweet potatoes with nonstick spray. Season potatoes and chicken with pinch of salt each. Transfer to grill. Close lid and cook until potatoes and chicken are cooked through and instant-read thermometer inserted into breasts registers 165°F. (The seasoning makes the chicken very red in color so be careful not to cook it for too long.)
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