BBQ Pulled Chicken Stuffed Sweet Potatoes
60 min513 kcal each
Pressure-cooked chicken pulled into a tangy mustard-BBQ sauce and piled into foil-roasted sweet potatoes with melted cheddar and pickles. The chicken freezes in portions.
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Plan this recipeIngredients
for 4 servings- Sweet potatoes800 g
- Chicken breast, boneless and skinless680 g
- Garlic powder1 tsp
- Onion powder1 tsp
- Smoked paprika2 tsp
- Cajun seasoning1 tbsp
- Low-sodium chicken broth120 ml
- BBQ sauce120 ml
- Dijon mustard2 tbsp
- Coconut sugar1 tsp
- Arrowroot starch1½ tbsp
- Dill pickles143 g
- Cheddar, grated56 g
- Spring onions1 piece
Method
Prep 5 min · cook 55 min- Heat the oven or grill to 215 °C. Prick the sweet potatoes, wrap in foil and roast for about 45 minutes until soft.
- Season the chicken with the garlic powder, onion powder, paprika and Cajun seasoning, put it in an oiled pressure cooker with the broth and cook at high pressure for 20 minutes.
- Lift out the chicken and shred it. Stir the BBQ sauce, mustard and coconut sugar into the cooking liquid, then the arrowroot mixed with 2 tablespoons water, and simmer on sauté until glossy.
- Return the chicken and cook 7–10 minutes more.
- Split the potatoes, fill with the chicken, top with cheddar and pickles and return to the oven for 2–3 minutes to melt; scatter with spring onion.
- The chicken keeps 4 days in the fridge or 3 months frozen; potatoes keep 4 days. Reheat together in the microwave for 2 minutes.
Nutrition
per servingCal
513
Protein
44g
Carbs
58g
Fat
11g
Of 11g of fat per serving, 4.2g is saturated.
