Love sweet potatoes? No more relegating them to the side of the plate. The root veggie takes center stage in this tasty, balanced meal. Roasted sweet potatoes are stuffed with a mix of spiced grilled chicken and sautéed veggies—all tossed with barbecue sauce. Whether you’re cooking for one or looking for a new way to sneak kale into family dinner, add this dish to your BBQ shortlist.
- 4 medium sweet potatoes
- 1 pound chicken breasts
- salt to taste (kosher)
- black pepper to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil (divided)
- 1/2 cup shallots (diced)
- 1 bell pepper (diced into 1/4 inch cubes)
- 1 clove garlic (minced)
- 2 cups kale
- 1/4 cup bbq sauce (plus more to taste)
- 1/4 cup green onions (thinly sliced)
Preheat oven to 375°F. Wrap each sweet potato in a piece of foil and place on baking sheet. Bake on center rack of oven for 45 minutes to 1 hour and 15 minutes, or until potatoes are soft to the touch and a knife can easily pierce through the flesh. Time will vary depending on the size of the potato. You can also start to smell the sweet aroma as it gets closer to being fully cooked.
Season both sides of the chicken breasts with salt, pepper, and paprika. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 6 minutes. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into ½ inch cubes.
In a separate pan, add remaining oil and saute the shallot and pepper, cook for about 2-3 minute until fragrant, stirring continuously. Add the garlic and kale and cook until just wilted, about 2 minutes and stirring continuously. Lightly season with salt and pepper to taste. Remove from heat and transfer to a bowl.
Add chicken to the vegetable mixture, and add bbq sauce, and stir until combined.
Once sweet potatoes are finished cooking, unwrap. Make cuts ¾ of the way through the center of the potato, lengthwise, to allow for stuffing. Use a fork to mash the sweet potatoes and scoop out a little to make a deeper cavity.
- Spoon and even amount of vegetable/chicken mixture into each sweet potato. Drizzle the top of the chicken extra warmed barbecue sauce if desired, and garnish with green onions.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||5 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||5 g|