|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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- 4 medium sweet potatoes
- 1 pound chicken breasts
- Kosher salt (to taste)
- 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 a baking sheet.
Bake on the center rack of an 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 1/2-inch cubes.
In a separate pan, add remaining oil and sauté the shallot and pepper. Cook for about 2 to 3 minutes until fragrant, stirring continuously.
Add the garlic and kale and cook until just wilted, about 2 minutes, and stir continuously. Lightly season with salt and pepper to taste.
Remove from heat and transfer to a bowl.
Add chicken and bbq sauce to the vegetable mixture and stir until combined.
Once sweet potatoes are finished cooking, unwrap and make cuts 3/4 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 an even amount of vegetable/chicken mixture into each sweet potato.
Drizzle the top of the chicken with extra warmed barbecue sauce if desired, and garnish with green onions.
Serve and enjoy!