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5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes

Yields2 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

I love the juxtaposition of crunchiness from the red cabbage and softness from the sweet potato and chicken in this uber-easy 5-ingredient dish. And anything BBQ has my vote.

 1 large sweet potato
 1 tbsp olive oil
 1 pinch salt
 1 cup red cabbage, shredded
 ½ cup barbecue sauce, plus more for serving
 2 tbsp green onions, thinly sliced
1

Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.

2

Using a sharp knife, carve out one of the breasts from the rotisserie chicken (or use about 4 oz of cooked chicken). If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.

3

Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.

4

Bake for 40-50 minutes, until the sweet potato is tender when pierced with a parking knife or skewer.

5

Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and saute until the cabbage starts to soften, about 3 minutes.

6

Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.

7

Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a 1/4-inch (6mm) layer remains.

8

Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions. Enjoy!

Nutrition Facts

Serving Size 1/2 potato

Servings 0


Amount Per Serving
Calories 169
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 26g9%

Dietary Fiber 3g12%
Sugars 18g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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