BBQ Chicken Stuffed Sweet Potatoes with Yogurt Slaw

Name: BBQ Chicken Stuffed Sweet Potatoes with Yogurt Slaw
Total time: 1 h
Yield: 4 servings
Cuisine: American comfort
Ingredients: 4 medium sweet potatoes (1½ lb); 2 lb boneless chicken breasts; ⅔ cup BBQ sauce; ½ cup shredded cheddar; 2 cups coleslaw mix; ⅓ cup plain Greek yogurt; 2 tbsp minced red onion; 3 green onions, sliced; a handful of cilantro; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbsp cider vinegar; salt; pepper

DinnerAmerican comfort60 minServes 4535 kcal60 g protein

Soft, caramelized baked sweet potatoes piled high with smoky shredded BBQ chicken and melted cheddar, topped with a tangy, crunchy yogurt slaw and green onions.

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Ingredients

4 medium sweet potatoes (1½ lb)
2 lb boneless chicken breasts
⅔ cup BBQ sauce
½ cup shredded cheddar
2 cups coleslaw mix
⅓ cup plain Greek yogurt
2 tbsp minced red onion
3 green onions, sliced
a handful of cilantro

From your pantry: 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbsp cider vinegar, salt, pepper.

Instructions

Heat the oven to 400°F. Prick the sweet potatoes and bake on a foil-lined pan until very soft, 45 to 50 minutes.
Meanwhile season the chicken with the paprika, garlic powder, salt and pepper. Put it in a pot, cover with water, bring to a simmer, then cover and cook gently until 165°F inside, 15 to 18 minutes. Shred with two forks.
Toss the shredded chicken with the BBQ sauce in a skillet over medium heat until hot and sticky, 3 minutes.
Stir the yogurt, vinegar, onion and a pinch of salt and pepper, then toss with the coleslaw mix.
Split the potatoes, fill with BBQ chicken, top with cheddar and broil 2 minutes to melt. Finish with slaw, green onions and cilantro.

Tip: Microwave the potatoes 8 to 10 minutes on busy nights, then crisp the skins in a 425°F oven for 10 minutes.