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image of realistic top down mise en place shot showing fresh sweet potatoes chicken breast bbq sauce red onion cilantro mozzarella cheese avocado lime juice garlic powder paprika cumin cinnamon cayenne pepper thyme maple syrup olive oil ghee mayo pickled onions green onion parsley cheddar cheese apple cider vinegar chicken broth coleslaw arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

BBQ Chicken Stuffed Sweets

Intensely satisfying and brimming with flavor, these BBQ Chicken Stuffed Sweets marry smoky barbecue chicken with sweet roasted potatoes and zesty toppings. A clean, high-protein weeknight dinner that's ready in under 30 minutes with pre-cooked chicken.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium Sweet Potatoes Garnet or Jewel variety
BBQ Chicken Filling
  • 1 pound Pre-Cooked Chicken Breast shredded or diced
  • 1/2 cup BBQ Sauce use compliant sauce for Whole30/Paleo
  • 1 tbsp Olive Oil or Ghee
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Paprika
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper
Toppings (Optional)
  • 1/4 cup Red Onion or Pickled Onions chopped
  • 1/4 cup Cilantro fresh, chopped
  • 1 large Avocado diced
  • 1 squeeze Lime Juice
  • 1 drizzle Mayonnaise or AIP/Paleo mayo
  • 1/4 cup Shredded Sharp Cheddar Cheese omit for Whole30/Paleo/Dairy-Free

Equipment

  • Baking sheet
  • Parchment paper
  • skillet,
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce each 4-5 times with a fork. Rub lightly with olive oil and sea salt. Place on a parchment-lined baking sheet.
  2. Bake for 45 to 60 minutes, until tender and easily pierced. For faster cooking, microwave until soft, but oven-baked gives crispier skin.
  3. While potatoes bake, shred pre-cooked chicken. In a skillet, combine chicken with BBQ sauce, garlic powder, and paprika. Cook over medium heat for 5-7 minutes, until warmed and saucy.
  4. Carefully slice open each sweet potato lengthwise and fluff the insides with a fork. Optionally scoop some flesh to mix into the chicken filling for extra richness.
  5. Stuff each potato with the BBQ chicken mixture. If using cheese, sprinkle on top and broil for 2-3 minutes until golden and bubbly.
  6. Top with diced avocado, cilantro, pickled onions, and a drizzle of mayo. Finish with a bright squeeze of lime juice. Serve warm and enjoy!

Nutrition

Calories: 420kcalCarbohydrates: 50gProtein: 25gFat: 14gSaturated Fat: 3gCholesterol: 50mgSodium: 520mgPotassium: 950mgFiber: 8gSugar: 12gVitamin A: 22000IUVitamin C: 10mgCalcium: 80mgIron: 3.5mg

Notes

The key to easy weeknight assembly is preparing your shredded chicken ahead of time. Use a slow cooker, Instant Pot, or rotisserie chicken as your base. Toppings like lime and cilantro are essential for balancing the flavors.
This recipe is naturally gluten-free and easily made Whole30 or Paleo by choosing compliant ingredients like sugar-free BBQ sauce and ghee instead of butter.
Tried this recipe?Let us know how it was!
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