Hearty, high-protein, and perfect for meal prep or an easy weeknight dinner. Sweet, savory, creamy, crunchy - every bite is so good! High-protein, gluten-free (check your sauces!), loaded with fiber.
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Preheat oven to 400°F. Rub sweet potatoes with olive oil and sprinkle with salt. Place directly on the rack or on a sheet pan and bake for 45–60 minutes until fork tender.
While the potatoes bake, toss chicken breasts in BBQ sauce and season lightly with salt and pepper. Place on a foil-lined sheet pan and bake alongside the sweet potatoes for about 20-25 minutes, until the internal temperature reaches 165°F. Rest for 5 minutes, then chop or shred and coat with a little more BBQ sauce.
Slice each sweet potato open and fluff the inside with a fork. Top with BBQ chicken and cheddar cheese so it melts.
Finish with white onion, red bell pepper, pickled red onions, jalapeños, green onions, and BBQ and ranch drizzles.
For a spicier kick, add extra jalapeños or a dash of hot sauce.
Check the labels on your BBQ sauce and ranch dressing to ensure they are gluten-free if needed.
You can prepare the chicken and toppings ahead of time for quicker assembly during busy weeknights.
Can I use a different type of potato?
Yes, you can use regular potatoes, but sweet potatoes provide a unique sweetness that pairs well with the BBQ chicken.
Can I use pre-cooked chicken?
Absolutely! Using pre-cooked chicken can save time. Just shred it and toss it in BBQ sauce before topping the sweet potatoes.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this dairy-free?
Yes, simply omit the cheddar cheese or use a dairy-free cheese alternative.
What can I use instead of ranch dressing?
You can use a dairy-free ranch alternative, plain Greek yogurt, or even a drizzle of sour cream.
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