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In the Kitchen: BBQ Chicken Sweet Potato Boats

Jackie Pedersen, Dietetic Intern

OSF HealthCare Saint Francis Medical Center

 

Barbecue Chicken Sweet Potato Boats

Add a unique twist to your barbecue chicken with these sweet potato boats!

 

Ingredients

 

Non-stick cooking spray

4 medium sweet potatoes

1 Tablespoon olive oil

16 ounces ground chicken breast

1 red onion, chopped (reserve ½ cup for topping)

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon crushed red pepper flakes

½ cup barbecue sauce (reserve ¼ cup for topping)

1 avocado, seeded, peeled, and chopped

¼ cup fresh cilantro leaves

 

 

Directions

  1. Preheat oven to 400º F. Spray a foil-lined baking sheet with non-stick cooking spray. Line sweet potatoes on baking sheet, and roast in the oven for 45-55 minutes, or until fork tender. 
  2. While potatoes are cooking, heat olive oil in a large skillet over medium heat.  Add ground chicken and chopped onions and cook until chicken is no longer pink and onions are translucent, about 5-7 minutes.  Use a spatula to break chicken into small ground pieces while cooking.  Add the garlic, salt, pepper, red pepper flakes, and ¼ cup of barbecue sauce. Mix thoroughly and reduce heat to low.
  3. Once cool enough to touch, cut potatoes in half length-wise and scoop out most of the flesh into a medium bowl.  Remove enough of the flesh to create a “well” in each potato half.   Mash sweet potato with fork or masher.  Add ground chicken mixture and mix to combine.
  4. Evenly fill each of the sweet potato halves with the chicken/potato mixture. Top each half with the remaining onions and barbecue sauce, and garnish with the avocado and cilantro.

 

Serves 8

 

Nutrition Information

Per sweet potato boat

Calories: 196

Total Fat: 5 g

   Saturated Fat: 1 g

Sodium: 331 mg

Total Carbohydrate: 24 g

   Dietary Fiber: 4 g

   Sugars: 12 g

Protein: 15 g

 


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