BBQ chicken stuffed sweet potatoes make a healthy, satisfying, and easy meal. Super flavorful, packed with protein and complex carbs, and are perfect for meal prep! Paleo, gluten-free, dairy-free, and Whole30.
optional toppings: parsley, green onion, avocado, BBQ sauce...
Prep the potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse sweet potatoes and poke with a fork. Place on the baking sheet lined with parchment paper and bake for about 50 minutes until soft.
When sweet potatoes have about 5 minutes left, make the chicken mixture. Heat a small skillet over medium-low heat and add avocado oil and let it get hot, about 30 seconds. Add onion and salt and pepper and sauté for 3-4 minutes, stirring occasionally. Pour into a medium-sized bowl and set aside.
When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into the bowl with the onions. In the bowl, add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo. Mix until well combined. Season with salt and pepper to taste.
Evenly distribute mixture back into sweet potato skins. Turn down the oven to 350 degrees and bake for 20-25 more minutes until hot.
While they cook, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo into a small bowl. Evenly drizzle over sweet potatoes once they are done.
Top with additional toppings if using and enjoy!
*to save time, cook the sweet potatoes and make the shredded chicken a few days before and store in the fridge until ready to use.