Loaded BBQ Chicken Sweet Potato
Introduction
Turn healthy staples into a quick weeknight dinner for one.
Ingredients
1 medium sweet potato (about 6 ounces)
2 tablespoons chopped red onion (about 1/4 small onion)
1/4 bell pepper, diced (about 1/4 cup)
3 ounces cooked skinless chicken breast, chopped
1 tablespoon barbecue sauce
1 tablespoon shredded reduced-fat Cheddar
1 tablespoon fat-free Greek yogurt
1 teaspoon chopped cilantro
2 tablespoons chopped red onion (about 1/4 small onion)
1/4 bell pepper, diced (about 1/4 cup)
3 ounces cooked skinless chicken breast, chopped
1 tablespoon barbecue sauce
1 tablespoon shredded reduced-fat Cheddar
1 tablespoon fat-free Greek yogurt
1 teaspoon chopped cilantro
Directions
Pierce the sweet potato several times with a fork or knife. Microwave until tender.
Meanwhile, place a small skillet over medium heat and coat with cooking spray. Add the onions and cook for about three minutes, until they start to brown, then add the peppers and chicken.
Cook another two minutes, then stir in the barbecue sauce and one tablespoon water. Turn off the heat.
Place the sweet potato on a cutting board and use a knife to cut open the top. Scoop out most of the flesh and add to the pan with the chicken and veggies.
Place the sweet potato in a bowl, then gently scoop the chicken and veggies into and on top of it.
Top with the Cheddar, yogurt and cilantro, and serve immediately.
Serves 1.
Meanwhile, place a small skillet over medium heat and coat with cooking spray. Add the onions and cook for about three minutes, until they start to brown, then add the peppers and chicken.
Cook another two minutes, then stir in the barbecue sauce and one tablespoon water. Turn off the heat.
Place the sweet potato on a cutting board and use a knife to cut open the top. Scoop out most of the flesh and add to the pan with the chicken and veggies.
Place the sweet potato in a bowl, then gently scoop the chicken and veggies into and on top of it.
Top with the Cheddar, yogurt and cilantro, and serve immediately.
Serves 1.
Number of Servings: 1
