BBQ Chicken Stuffed Sweet Potato

BBQ CHICKEN STUFFED SWEET POTATO

BBQ CHICKEN STUFFED SWEET POTATO WITH PROTEIN BBQ RANCH SAUCE

Macros Per Serving (assuming 1 sweet potato and 2 tbsp ranch sauce)

• Calories: ~415-435

• Protein: ~42g

• Fat: ~12g

• Carbohydrates: ~35g

  • Fiber: ~4-5g

INGREDIENTS: (makes 1 serving)

1 sweet potato

¼ cup chopped shitake mushrooms (optional and can sub any veggies you prefer)

1 cup shredded rotisserie chicken

¼ cup primal kitchen bbq sauce (or sub with any low sugar bbq sauce)

Salt and pepper

1/4 cup lite shredded cheese

2 tbsp pickled red onions (can sub thinly sliced red onion or leave off)

Cilantro

BBQ Ranch sauce: (makes 2-4 servings)

½ cup low fat cottage cheese

1 tbsp bbq sauce

1 tsp ranch seasoning

DIRECTIONS:

1. Poke holes in a sweet potato all around. Wrap in a damp paper towel and microwave for 8 minutes rotating halfway through (or until sweet potato is tender on all sides).

2. While sweet potato is cooking, heat shitake mushrooms on a medium hot skillet with avocado spray until tender. Add shredded chicken. Add bbq sauce and stir until well combined. Taste and add salt and pepper, as needed.

3. In a small blender, combine cottage cheese, bbq sauce, and ranch packet. Add water by tsp until you get desired consistency. Taste and add salt and pepper, if needed.

3. When sweet potato is tender, cut it lengthwise and stuff with cheese first, bbq chicken next. Drizzle with bbq ranch sauce. Top with cilantro. Add hot sauce for extra kick!