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BBQ Pulled Chicken Stuffed Sweet Potatoes

BBQ Pulled Chicken Stuffed Sweet Potatoes

Enjoy your favorite barbecue fixings stuffed into a sweet potato in this high-protein, high-fiber recipe. Barbecued pulled chicken cooks in an instant pot for a complete meal in less than an hour!
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: Chicken, gluten free, paleo, whole30
Servings: 4 meals
Calories: 519kcal
Author: Meal Prep on Fleek

Equipment

  • Instant Pot

Ingredients

BBQ Pulled Chicken Sweet Potatoes

  • 2 lbs. boneless skinless chicken breasts
  • 1 cup gluten-free BBQ sauce
  • 4 medium crockpot sweet potatoes
  • ⅓ cup gluten-free bbq sauce for serving whole30, if needed

Coleslaw

  • 4 cups shredded coleslaw mix
  • 3 tablespoon mayonnaise whole30, if needed
  • 1 teaspoon Dijon mustard
  • 2 tablespoon lemon juice
  • 1 tablespoon honey
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cracked black pepper

Instructions

  • Stir together ingredients for coleslaw in a medium mixing bowl. Cover and refrigerate for 30 minutes.
  • Add chicken and barbecue sauce to the instant pot. Secure lid and close vent valve. Press chicken/meat” setting or “manual” for 20 minutes. When the timer goes off, allow the instant pot to depressurize naturally for 5-10 minutes then open vent valve to release extra pressure. Remove lid and shred chicken on a cutting board using two forks. Return chicken to pot and toss in barbecue sauce.
  • Place 1 sweet potato in the large compartment of 4 MPOF white containers. Divide pulled chicken between 1 of each small compartments and divide coleslaw between the remaining small compartments. Divide ⅓ cup of barbecue sauce between 4 small sauce cups and place next to sweet potatoes.

Nutrition

Serving: 1meal | Calories: 519kcal | Carbohydrates: 37g | Protein: 54g | Fat: 16g | Sodium: 628mg | Fiber: 5g
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