- 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
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.
Serving: 1servingCalories: 590kcalCarbohydrates: 52gProtein: 47gFat: 22g
Keyword BBQ chicken sweet potato, healthy dinner, high protein meal, stuffed sweet potatoes