Thursday, June 20, 2013

BBQ Chicken Filled Sweet Potato

I've been in a bit of a cooking rut lately.  I haven't been on top of my meal planning, which brings me often leaves me cooking familiar (but still good) recipes.  But this past week I had some time to search through Pinterest for new recipes.  This one was appealing because I love BBQ chicken and sweet potatoes.  I've never had them mixed together before, so why not give it a try?

Results: A healthy and filling dinner.  I didn't add cheese or greek yogurt to mine in order to keep it dairy free.  I still devoured it, going back for seconds.  I also have enjoyed the extra filling for lunch the past two days, it provided a good amount of leftovers.  I was also surprised with how much the husband enjoyed this meal.  I didn't serve any sides with it since the veggies were mixed in and we're trying to stay away from a lot of carbs.  Enjoy! 

BBQ Chicken Filled Sweet Potatoes 
Courtesy of Nutrition Ella


  • 1lb boneless, skinless chicken breasts, rinsed & patted dry
  • 4 sweet potatoes (medium-large in size)
  • 2 cups frozen corn
  • 1 (15-ounce) can black beans, drained & rinsed
  • 1/2 large sweet onion, diced
  • 1 1/4 cup BBQ sauce
  • 1/2 cup 0% or 2% Greek Yogurt (plus extra for topping )
  • 1/4 cup shredded cheese ((Mexican blend or your favorite will do!)
  • 1/4 cup fresh cilantro
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 4-6 chipotle peppers in adobo sauce, deseeded and minced (4 for mild spice, 6 for moderate)


Step 1
Combine chicken, bbq sauce, onion, black beans, chipotle peppers, jalapeño (optional), vinegar, paprika and garlic salt in slow cooker, cover and cook on low heat for 3-4 hours.
Step 2
When ready to eat, bake sweet potatoes (naked) for 45 minutes - 1 hour at 350F. Let cool for 5-10 minutes before slicing in half and scooping out the flesh. Add flesh to the slow cooker and stir until well incorporated.
Step 3
Once cooked, shred chicken breasts with two forks. Add chicken back to the slow cooker along with corn, Greek yogurt and cilantro. Cover and let sit for 10-15 minutes.
Step 4
Scoop 3/4 - 1 cup of bbq chicken mixture into each sweet potato skin. Sprinkle with shredded cheese and place under a broiler for 3-4 minutes until cheese is melted.
Step 5
Serve warm, with a dollop of Greek yogurt in place of sour cream.

1 comment :

  1. This looks so delicious! Will have to add it to my menu plan for next week!


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