› Budget Menu & Dirt Cheap Recipes › Diabetic Recipes & Supplies, etc › Chicken-Stuffed Sweet Potatoes
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August 12, 2018 at 9:27 pm #388668
mos
Chicken-Stuffed Sweet Potatoes
4 sweet potatoes
1 lb chicken breasts
salt to taste (kosher)
black pepper to taste
1 tsp paprika
2 tbs 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 slicedPreheat oven to 375°. Wrap each sweet potato in a piece of foil and place on baking sheet. Bake on center rack of oven for 45 min to 1 hour and 15 min, or until potatoes are soft to the touch and a knife can easily pierce through the flesh.
Season both sides of the chicken breasts with salt, pepper, and paprika. Heat a large skillet over medium-high heat.Add 1 tbs of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 6 min. Flip to the other side, reduce heat to medium and cook another 6 to 7 min, or until no longer pink and the internal temperature of the chicken reaches 165°.
Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into 1/2 inch cubes.
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 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 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.
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› Budget Menu & Dirt Cheap Recipes › Diabetic Recipes & Supplies, etc › Chicken-Stuffed Sweet Potatoes