BBQ Chicken Stuffed Sweet Potatoes
Ingredients:
- 4 medium to large sweet potatoes
- green onion, for garnish
- 1 pound boneless Balanced Body BBQ chicken breast
For the Coleslaw:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded coleslaw mix
Instructions:
- Heat your Chicken: Once cooked, shred your chicken with two forks. Set aside in a bowl while preparing the other ingredients.
- Bake the Sweet Potatoes: Preheat oven to 425 degrees. Thoroughly clean the sweet potatoes and remove any dirt or grit. Prick the sweet potatoes all over with a fork and place them on a sheet pan lined with parchment paper. Bake the sweet potatoes for 45-50 minutes until completely tender. You should easily be able to stick a skewer or toothpick into the thickest part. Once the potatoes are tender, remove them from the oven.
- Make the Coleslaw: Add the mayo, apple cider vinegar, celery seed, Dijon Mustard, salt, and pepper to a mixing bowl and whisk together until well combined. Pour the dressing over the shredded coleslaw mix and toss until well combined.
- Assemble: When you are ready to serve, use a sharp knife to split the top of the potato open lengthwise. Give the potato ends a gentle squeeze inward to open it up a bit and use a fork to fluff the insides a bit. Stuff the potatoes with around 4 oz of the pulled barbecue chicken and then top with coleslaw. Garnish with green onion and serve!