Description
Easy BBQ chicken stuffed sweet potatoes topped with quick-pickled veggies and pepper jack. A simple gluten free dinner made with pantry staples.
Ingredients
Scale
- 2-4 sweet potatoes
- olive oil
- salt and pepper, to season and taste
- 3 cups cooked shredded chicken or 2 chicken breasts (see note on how to cook chicken)
- 1/2 cup to 3/4 cup bbq sauce (choose your favorite with low or no sugar and no corn syrup)
- 1 cup pepperjack cheese, grated
Quick Pickle Jalapenos + Red Onion
- 1 jalapeno, thinly sliced
- 1/4 of a red onion, thinly sliced
- 1/2 cup white vinegar
- 1 teaspoon sugar
Place all the ingredients in a small container with a lid. Shake and let sit while the sweet poatoes roast – they need 1 hour to start to pickle, longer in your refrigerator if you prefer.
Instructions
- Preheat your oven to 400F. Arrange the sweet potatoes on a baking sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50 minutes or until a knife goes into the center easily. Remove the sweet potatoes.
- Mix together your prepared shredded chicken in a bowl with your favorite bbq sauce and 1/2 of the grated pepperjack cheese.
- Cut a slit down the center of each sweet potato and slightly pressing them open to form a little bowl. Add in about 1/2-3/4 cup of the bbq chicken mixture. Top with additional cheese. Place back in your oven for 5 minutes to melt the cheese.
- Serve with the pickled jalapenos and red onion.
Notes
- If you aren’t using already cooked chicken, simply add 2 boneless chicken breasts to a baking sheet tray. Drizzle with olive oil and sprinkle with salt and pepper (liberally). Roast in the oven with the sweet potatoes – I like to put the sweet potatoes on the top rack and the chicken in the middle rack. The chicken will roast for 14 minutes at 400F. Remove and let cool before shredding. Place the chicken breasts in a bowl and shred with a fork or your hands.
- The quantity of sweet potatoes depends on the number of people you are serving along with how much each individual eats. I will eat 1 whole sweet potato with about 3/4 cup of the bbq chicken filling on top – I know some people like to have 1/2 of a sweet potato and top it with the bbq chicken that way. There is enough bbq chicken filling for 4 sweet potatoes.
- This is a great meal prep recipe. Roast the sweet potatoes and put in a glass container in your refrigerator. Mix the shredded chicken with the bbq sauce and cheese and place that in a seperate glass container. Assemble when ready to each or pack for lunch at work or it’s a ready to enjoy dinner.
- Prep Time: 15
- Cook Time: 55
- Category: chicken
- Method: oven
- Cuisine: dinner