Description
An easy one-pan dinner featuring BBQ chicken and sweet potatoes for a cozy, nutrient-packed meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup BBQ sauce
- 1 medium red onion, sliced
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 2 green onions, thinly sliced for garnish
Instructions
- Cook the sweet potatoes: In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes, sprinkle with salt, black pepper, and smoked paprika. Sauté until golden and tender, about 10-15 minutes, stirring occasionally.
- Add the vegetables: Once the sweet potatoes are nearly cooked through, stir in the sliced red onion and corn. Cook for another 5-7 minutes until the onions become soft and fragrant.
- Stir in BBQ chicken: Gently fold in the cooked chicken and BBQ sauce, ensuring every piece of chicken is coated in the delicious sauce. Cook for an additional 3-5 minutes until heated through, allowing the flavors to meld together.
- Top with cheese: Sprinkle the shredded cheddar cheese over the chicken mixture. Cover the skillet with a lid and let it sit on low heat for a few minutes to let the cheese melt.
- Serve & garnish: When the cheese is melted and bubbly, scoop the BBQ chicken sweet potato skillet onto plates and top with chopped green onions.
Notes
Make-ahead advice: Prepare sweet potatoes and vegetables in advance. Store in the fridge and cook right before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg