If you’re on the hunt for a healthy and filling recipe that is extremely quick and easy to throw together, these BBQ Chicken Stuffed Sweet Potatoes are exactly that! The sweetness of the sweet potato, smokiness of the BBQ Chicken and cool crispness of the coleslaw are the perfect combo the whole family will love.
This is another one of those recipes we keep coming back to over and over again once the weather starts to be nice and we want to make a quick dinner so we can maximize our time spent outdoors soaking up the Summer sunlight.
A few notes and tidbits for you:
Because we use a rotisserie chicken, this recipe takes minimal effort to put together so it’s perfect for a busy weeknight dinner. Often, we will meal prep a bunch of grilled or baked chicken ourselves and shred to be used in place of store-bought rotisserie chicken. Feel free to do either, whichever works for you!
BBQ pulled pork also works great in place of the chicken for this recipe, too!
For the coleslaw, I made up a batch of my famous coleslaw (MJ’s Famous Coleslaw), but feel free to use store bought slaw mix instead of buying whole cabbages and shredding yourself or even use store-bought pre-made coleslaw here depending on dietary restrictions.
I swap out the sugar that would typically be in a coleslaw dressing for some Anthony’s Monk Fruit Sweetener to keep this sugar free and low-cal.
If you buy whole cabbages and shred yourself, this is a great tool to have handy in the kitchen to do this quickly. I also used this to slice the red onion I pickled for this recipe.
Cooking the sweet potatoes
BBQ Chicken Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 rotisserie chicken, shredded
- 1 cup BBQ sauce
- 3 cups MJ's Famous Coleslaw
- 1/2 cup pickled red onions, for topping
- fresh cilantro, to be used as garnish
Instructions
Cook the Sweet Potatoes
- Preheat your oven to 425º. While your oven is heating, poke holes in sweet potatoes all over with a fork to allow steam to vent.
- Rub a small amount of your preferred cooking oil (I used avocado here) on the outsides of the potatoes if you want to eat the skin.
- Place prepared potatoes on a parchment paper-lined cookie sheet, transfer to oven, and bake until potatoes are tender, ~45-50 minutes.
- While the sweet potatoes are in the oven, prep the rest of the ingredients for mise en place. Combine shredded rotisserie chicken and BBQ sauce of your choice to a saucepan over medium heat and bring to simmer. Lower heat and allow the BBQ chicken mixture to warm while you are waiting for the sweet potatoes to cook.
- Once sweet potatoes are cooked through, remove them from oven, let cool a bit, then slice down the middle long-ways to split the tops open.
Assemble the BBQ Chicken Stuffed Sweet Potatoes
- Top each split sweet potato with a serving of the BBQ chicken mixture.
- Next, add your coleslaw and red onions.
- Garnish with cilantro, if desired. Enjoy!
If you give this recipe a try, snap a pic and tag @the__modern__eclectic on Instagram and let us know how you liked it in the comments below!
–MJ
