A high-protein, fiber-packed meal that hits all the right notes. Creamy roasted sweet potato provides a natural sweetness that perfectly complements tangy BBQ sauce and melted sharp cheddar.
High Protein
45 Minutes
Gluten-Free
The Perfect Weeknight Fix
- Meal Prep Friendly: Roast the potatoes and shred the chicken ahead of time for a 10-minute dinner later in the week.
- Clean Eating: By using a refined-sugar-free BBQ sauce, this becomes a nutrient-dense powerhouse.
- Crowd Pleaser: It’s a “build-your-own” style meal that kids and adults both love customizing.
What You’ll Need
- 4 Medium Sweet Potatoes
- 2 cups Cooked Chicken (Shredded)
- 1/2 cup Your Favorite BBQ Sauce
- 1/2 cup Shredded Cheddar or Monterey Jack
- 1/4 Red Onion (thinly diced)
- Fresh Cilantro & Sliced Jalapeños (for garnish)
- Optional: A drizzle of Greek Yogurt or Ranch
Step-by-Step Instructions
- Roast the Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 40–50 minutes until tender. (Speed tip: Microwave for 8-10 mins if in a rush!)
- Prep the Filling: In a medium bowl, toss the shredded chicken with the BBQ sauce and diced red onions.
- Stuff: Slice the roasted potatoes down the middle and fluff the inside with a fork. Stuff each potato generously with the BBQ chicken mixture.
- Melt: Sprinkle cheese over the top and return to the oven (or a broiler) for 2–3 minutes until the cheese is bubbly and golden.
- Garnish: Top with fresh cilantro, jalapeños, and a dollop of Greek yogurt for a creamy finish.
Pro Tip: Use a rotisserie chicken to cut your prep time in half! It’s perfectly seasoned and shreds beautifully for this dish.
