Directions

1. Preheat your oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil. Wash your sweet potatoes, and carefully poke them 4-6 times with a fork or sharp knife. Place them on the baking sheet and bake for 60 minutes. If your sweet potatoes are small or large, you may need to adjust the cook time.
2. While the sweet potatoes are baking, drizzle the oil in a sauté pan on medium heat. Season the chicken breasts with salt and pepper, add to the pan, and cook for 3-5 minutes, until golden brown. Flip the chicken over, add the chicken broth, cover the pan with a lid and cook for an additional 10 minutes or until the chicken is cooked through, safe internal temperature for chicken is 165ºF. Remove the chicken from the pan and shred with two forks.
3. Add the shredded chicken to a bowl and mix with the BBQ sauce.
4. Slice each sweet potato in half, fill with BBQ chicken and top with red onion and cilantro. Sky’s the limit for toppings!

Chef’s Tips

This is a CSG favorite! It’s easy, kid approved, nutritious & delicious! This recipe is also gluten free, paleo, and Whole30 approved. You can use sweet potatoes or regular potatoes. For the chicken, have some fun with it. Grill it, bake it, braise it, or slow cooker shred it. Whatever is convenient for your needs, or fun for the family to make together. Have fun with the toppings. This is also delicious with organic sour cream and shredded cheese. Corn, black beans, and avocado make for a great vegan alternative. Add a side salad or steamed broccoli for added nutrition!