1 pound boneless skinless chicken breasts, cooked and shredded
4 tablespoons shredded cheddar or mozzarella
1½ tablespoons finely chopped red onion
Chopped parsley for garnish, optional
Directions
for the barbecue sauce
Combine all the ingredients in a small saucepan. Bring to a boil then reduce to low heat, cover and simmer for 15 minutes, stirring occasionally. Remove from the heat.
for the chicken & sweet potatoes
Preheat the oven to 400 degrees F. Line a small baking pan with nonstick aluminum foil and set aside.
Pierce the sweet potatoes 5-6 times each with a fork. Lightly rub the sweet potatoes with oil (I use olive oil and a paper towel) then bake until tender, about 45 minutes. Let cool slightly before carefully cutting a slit in the top of the potatoes.
Toss the shredded chicken in the small saucepan with the barbecue sauce to coat. Divide the sauced chicken between the four potatoes and stuff in the center. Top each potato with 1 tablespoon of the shredded cheese and some of the red onion and parsley, if using. I cook these for make-ahead meals so the cheese gets melted when I microwave them, but if you are making and eating right away you could toss them under the broiler for a minute or 2 to melt the mozzarella.
Notes
I leave my shredded chicken pretty chunky instead of shredding super fine. It’s less time consuming and I like having larger chunks of chicken so it doesn’t taste like all sauce.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/05/30/barbecue-chicken-stuffed-sweet-potatoes/