Simply heat sweet potatoes, fill them with destroyed chicken blended with BBQ sauce and top with cuts of red onion and new cilantro for a delightful, filling, sans gluten, paleo and Whole30 formula.
On the off chance that you've never stuffed sweet potatoes, you're in for a treat. It's a magnificent weeknight feast that will keep you full. It's likewise ideal for game evenings.
You can stuff sweet potatoes with an assortment of fixings, however today we're making grill chicken stuffed sweet potatoes and keeping the garnishes basic.
I'm such an enthusiast of stuffing vegetables and transforming them into complete suppers. It gives you a supplement support, invalidates the requirement for bread or tortillas (which you may typically utilize) and keeps things normally without gluten.
- 4 sweet potatoes
- 3 medium chicken breasts
- 2 tbsp avocado oil, or olive oil
- 3/4 cup chicken broth
- 8 ounces or more BBQ sauce
- 1/2 cup sliced red onion
- 1/3 cup chopped cilantro
- salt and pepper, to taste
INSTRUCTIONS
- Preheat your oven to 400 degrees fahrenheit.
- Line a baking sheet with parchment paper and wash your sweet potatoes. Poke the sweet potatoes 5-6 times with a fork or sharp knife, place them on the baking sheet and bake for 60 minutes. If you have large or small sweet potatoes you may need to adjust the bake time.
- While the sweet potatoes are baking, drizzle the oil in a sauté pan on medium heat. Add the chicken breasts, season with salt and pepper and cook for 5 minutes. Flip the chicken over, add the chicken broth, cover the pan and cook for an additional 7-10 minutes or until the chicken is cooked through (to 165 degrees fahrenheit). Remove the chicken from pan and shred with two forks or a stand mixer (see my Shredded Chicken post for more details).
- Add the shredded chicken to a bowl and mix with the BBQ sauce.
- Slice each sweet potato in half, fill with BBQ chicken and top with red onion and cilantro.
Read more our recipe Cheesy Loaded Potato Bombs #healthyfood #dietketo #breakfast #food
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