Description
A comforting one-pan dinner featuring tender sweet potatoes, shredded chicken, and a flavorful BBQ sauce.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 cups cooked chicken (shredded or diced)
- 1/2 cup BBQ sauce (homemade or store-bought)
- 1 small red onion, diced
- 1 cup corn (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon smoked paprika
- 2 green onions, chopped (for garnish)
Instructions
- Cook the sweet potatoes: Start by peeling and dicing the sweet potatoes into bite-sized pieces. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the sweet potatoes and season with salt and black pepper. Cook until they’re tender and golden, about 10-15 minutes.
- Add the vegetables: Once the sweet potatoes are cooked, toss in the diced red onion and corn. Sauté for an additional 5 minutes, allowing the onions to soften and the corn to warm through.
- Stir in BBQ chicken: Add your cooked chicken to the skillet, and pour the BBQ sauce over everything. Stir well to coat and allow the mixture to heat thoroughly, about 3-5 minutes.
- Top with cheese and serve: Finally, sprinkle the shredded cheddar cheese over the top of the skillet. Cover and let it melt for a few minutes, then remove from heat. Garnish with chopped green onions before serving warm.
Notes
Make-ahead suggestion: Prep sweet potatoes and veggies in advance. Keep leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg