BBQ Chicken Stuffed Sweet Potatoes
mains / low carb / dairy free / whole 30 / paleo / air fryer
An easy air fryer meal stuffing barbeque chicken in sweet potato halves and topping it with my favorite red cabbage slaw.
I’m always looking for easy weeknight meals that use seasonal ingredients. Come fall and winter I’m always using sweet potatoes. They go perfectly with sweet bbq sauce so I figured this meal was perfect for the quick dinner recipe!
I top it with shredded cheese and let it melt over the bbq chicken and then finish it off with a red cabbage slaw. This slaw is a recipe is make ALL the time. I sometimes even make it with just green cabbage alone and serve it as a side with chicken or seafood. It’s the perfect side dish and it pairs perfectly with bbq.
Here is what you’ll need to make these BBQ Chicken Stuffed Sweet Potatoes:
Sweet Potatoes
Shredded Chicken
BBQ Sauce
Cheddar Cheese
Red/Purple Cabbage
Carrots
Cilantro
Green Onions
Good Seasons Italian Dressing Packet
Olive Oil
Apple Cider Vinegar
After you air fry the sweet potatoes, you scoop the inside. Mix the chicken with your favorite BBQ sauce and stuff it inside each potato half. Top it with a little cheese and air fry it again for a few minutes to heat the chicken and get the cheese melted. Top it with the red cabbage slaw and some green onions and serve.
BBQ Chicken Stuffed Sweet Potatoes
serves 2
ingredients:
2 sweet potatoes, sliced in half longways
1 cup shredded chicken
2 tbsp BBQ sauce
1/4 cup shredded cheddar cheese (can be plant-based if dairy free or omitted)
red cabbage slaw (see recipe here)
cilantro
green onions
directions:
Place sweet potato halves face down in air fryer and air fry at 400 F for 20-30 minutes depending on size. Flip the sweet potatoes halfway through. The cut half should be softened when done.
Let the sweet potatoes cool enough to handle. Scoop out some of the inside.
Mix together shredded chicken with the BBQ sauce. Stuff the sweet potatoes with the chicken and then top with the cheese. Air fry for another 5 minutes.
Serve with the Red Cabbage Slaw on top and some green onions.
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