These high protein BBQ chicken sweet potatoes are one of my favorite meals to make when I want something filling, tasty, and actually good for me.
The idea is simple. Bake some sweet potatoes, load them up with juicy BBQ chicken, and top everything with cheese, sour cream, and green onions.
It’s the kind of meal that feels like comfort food but still packs a solid amount of protein thanks to the chicken breast.
The sweet and savory combo here really works. The sweetness from the potato pairs so well with the smoky BBQ sauce.
If you’re looking for a dinner that’s easy to make and actually keeps you full, give this one a try.
What Makes This Recipe So Good
Packed With Protein – The chicken breast gives you a serious protein boost that keeps you full for hours after eating.
Sweet and Smoky Flavor Combo – The natural sweetness of the potato pairs perfectly with the smoky BBQ chicken.
Better Than Regular Baked Potatoes – Sweet potatoes add more vitamins and fiber than white potatoes while tasting even better.
Great for Meal Prep – You can bake the potatoes and cook the chicken ahead of time and assemble them all week.
Ingredients
- 4 large Sweet Potatoes
- 1.5 lb Boneless Skinless Chicken Breast
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tbsp Olive Oil
- 1/2 cup BBQ Sauce
- 1 cup Shredded Cheddar Cheese
- 3 Green Onions, sliced
- 2 tbsp Butter
- Sour Cream for topping
Directions
Step 1
Preheat your oven to 400 degrees F. Scrub the sweet potatoes and poke them several times with a fork. Place them directly on the oven rack and bake for 45 to 55 minutes until they are soft when squeezed.
Step 2
While the sweet potatoes bake, season the chicken breasts with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat.
Step 3
Cook the chicken for 6 to 7 minutes per side until cooked through and golden. Let it rest for 5 minutes, then shred or dice the chicken.
Step 4
Toss the shredded chicken with the BBQ sauce until every piece is well coated.
Step 5
When the sweet potatoes are done, cut them open down the center and press the sides to open them up. Add a pat of butter to each one.
Step 6
Pile the BBQ chicken generously inside each sweet potato. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately.
Pro Tips
Pick the Right Sweet Potatoes
You want sweet potatoes that are roughly the same size so they all finish baking at the same time. If one is way bigger than the others, it’ll still be hard in the middle while the smaller ones are already done.
Go for ones that are thick and wide rather than long and skinny. Wider sweet potatoes give you a bigger opening to stuff all that BBQ chicken into.
Don’t Skip Resting the Chicken
After the chicken comes off the skillet, let it rest for the full 5 minutes before you start shredding or dicing it. If you cut into it right away, all the juices run out onto the cutting board and the chicken ends up dry.
Those juices get reabsorbed back into the meat while it rests. When you shred it and toss it with the BBQ sauce, the chicken will be way more juicy and flavorful.
Use two forks to shred it. Just pull in opposite directions and it comes apart fast. Shredded works better than diced here because the BBQ sauce clings to every little strand.
Get a Good Sear on the Chicken
Let the skillet get properly hot before you put the chicken in. You should hear a strong sizzle the second the chicken touches the pan. If it doesn’t sizzle, the pan isn’t hot enough yet.
Once the chicken is in the skillet, don’t move it around. Just leave it alone for the full 6 to 7 minutes per side. Moving it too early prevents that golden crust from forming.
That golden crust adds a ton of flavor, and it holds up really well once you toss the chicken in the BBQ sauce.
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Frequently Asked Questions
What kind of BBQ sauce works best for this recipe?
Any BBQ sauce you enjoy will work here, but a smoky or sweet variety pairs especially well with the natural sweetness of the sweet potatoes. Popular picks include hickory, honey, or brown sugar-based sauces.
If you are watching your sugar intake, look for a sugar-free or low-sugar BBQ sauce. Just keep in mind that some of those can taste a bit tangier, so you might want to start with a little less and adjust to your liking.
High Protein BBQ Chicken Sweet Potatoes
Ingredients
- 4 large Sweet Potatoes
- 1.5 lb Boneless Skinless Chicken Breast
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tbsp Olive Oil
- 1/2 cup BBQ Sauce
- 1 cup Shredded Cheddar Cheese
- 3 Green Onions, sliced
- 2 tbsp Butter
- Sour Cream for topping
Instructions
- Preheat your oven to 400 degrees F. Scrub the sweet potatoes and poke them several times with a fork. Place them directly on the oven rack and bake for 45 to 55 minutes until they are soft when squeezed.
- While the sweet potatoes bake, season the chicken breasts with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat.
- Cook the chicken for 6 to 7 minutes per side until cooked through and golden. Let it rest for 5 minutes, then shred or dice the chicken.
- Toss the shredded chicken with the BBQ sauce until every piece is well coated.
- When the sweet potatoes are done, cut them open down the center and press the sides to open them up. Add a pat of butter to each one.
- Pile the BBQ chicken generously inside each sweet potato. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately.