Looking for a comforting and satisfying dish like a loaded baked potato? Try these BBQ chicken sweet potatoes, packed with fiber, vitamin A and a mix of delicious flavors and textures — perfect for a weeknight meal.
Ingredients
- 2 cups sliced cabbage
- ½ cup low-fat mayo
- 1 ½ tsp. sugar
- 1 tbsp. apple cider vinegar
- 4 sweet potatoes
- cooking spray
- 2 tbsp. vegetable oil
- 2 large chicken breasts, lightly seasoned with salt and pepper
- 1 cup low-sodium chicken broth
- 1 ½ cups of your favorite low-sugar BBQ sauce
- salt and pepper
Instructions
For the slaw:
- Combine the cabbage, mayo, sugar and vinegar and chill in fridge.
For the potatoes:
- Preheat oven to 425°F, then line a baking sheet with aluminum foil and lightly mist with cooking spray.
- Use a fork to poke holes all over the sweet potatoes, place them on the prepared baking sheet and cook for 40–50 minutes, or until tender.
For the chicken:
- Heat a medium pan over medium-high heat and add vegetable oil.
- Once oil is hot, add chicken breasts to the pan and sear on one side for 5-7 minutes. Flip chicken breasts and immediately add chicken stock, placing a lid on the pan and reducing heat to medium. Cook chicken for 8-10 minutes more, or until cooked through.
- Remove chicken from the pan and let it cool slightly. Shred the chicken with two forks or by hand.
- Heat BBQ sauce then toss with the chicken.
To assemble:
- Cut open a potato, season with salt and pepper and mash the inside with a fork.
- Top the potato with your BBQ chicken and slaw. Enjoy!
Recipe courtesy of Rob Varner of Sheepshead Eats.