Stuffed sweet potatoes with BBQ chicken, red onion and cilantro. It's easy, no fuss, healthy and naturally gluten-free, paleo and Whole30. Watch the video above to see how quickly it comes together! Lunch Ideas | Lunch Side Dish | Lunch | Lunch Recipes | Lunch Dessert | Lunch Appetizer
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 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 etc.
Instructions:
Step 1. Preheat your oven to 400 degrees fahrenheit.
After it, 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.
Next step is, 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).
