I looked at my calendar this afternoon and realized that MONDAY is Halloween. Growing up I would have never let that slip by; costume-talk dominated the elementary school social scene the entire month of October, and it just trailed birthday party gossip in terms of excitement level. On the big night, my whole family–including the dog–would dress up and go plundering the neighborhood for candy together.
I cherish the family tradition, but I can’t even describe the empowering, liberating independence I felt when I was finally allowed to go out with JUST my friends…How cool were we? Those years were few, though, because I blinked and all of a sudden was “too old” for trick-or-treating (what does that even mean?!?!). But little liberties like that are what made adolescence so paradoxically thrilling.
Of the holidays that bring about nostalgia for childhood, Halloween has to be near the top. Adult dress-up parties are fun and everything, but it’s just not the same.
Anyways…
I don’t have any cutesy Halloween snacks for your kiddos to giggle at. But what I do have is this hearty, insanely yummy and easy, nutrient-dense and protein-packed dinner that they can fill up on before stuffing themselves with junk.
It’s so simple yet tastes super decadent with loads of flavor and different textures…soft and juicy baked sweet potato, tender pulled chicken with a sweet-spicy sauce, caramelized yellow onion, sharp cheddar, and crisp smoky bacon–all baked up and melted together for intermingling layers of pure YUM.
Plus a sprinkling of chives because they make everything a bit more appealing. (Plus I’m not sure why, but I have a small obsession. Of all foods…?)
Fabulous with some veggies roasted alongside the potatoes while they’re heating, or sautéed in the same pan after the chicken and onions (just add a little more broth and soak up all those awesome flavors!). Plus some of my FAVORITE healthy cornbread that I keep meaning to share but haven’t gotten to yet…how rude of me.
This is also perfect for leftovers for a quick dinner on a busy night! Just refrigerate before re-baking your assembled potato, and pop in the oven when ready to enjoy.
Happy Fall 🙂
BBQ Chicken Baked Sweet Potato
Notes
*My favorites for this are Stubb's Original or Woodstock Original. Both are not too sweet or too hot, but pack the perfect punch of flavor. I also love the texture (thick enough to bind but not gloopy).
**If saving for leftovers, stop at this point and transfer to container to refrigerate. Pop in the oven at 400º for about 15 minutes when ready to eat for a quick meal!
Ingredients
- 2 small or 1 medium sweet potato
- 6 oz uncooked chicken breast (3 tenderloin strips)
- salt and pepper, to taste
- 2 slices turkey bacon
- ~2 Tbsp chicken broth
- handful thinly sliced yellow onion
- 1/4 tsp minced garlic
- 1.5 - 2 Tbsp BBQ sauce*
- 1 oz sharp cheddar, freshly shredded
- 1 tsp chopped fresh chives
Instructions
- Pierce sweet potato(es) with a fork, wrap in foil, place on a baking sheet, and bake at 400º 1 hour to 1 hr 15 min, or until tender. Unwrap and set aside to cool slightly.
- Meanwhile, lightly grease a skillet or fry pan and heat over medium. Season chicken lightly with salt and pepper and add to pan. Cook about 5 minutes per side, or until done. Remove.
- In the same pan (while the chicken is cooking if there is room), cook the turkey bacon on each side until crisp. Remove.
- Add chicken broth to pan and use a rubber spatula to scrape up browned bits. Add sliced onion, reduce heat to medium-low, and cook several minutes, until softened. Add more broth as needed so they don't dry out. Stir in garlic and cook about 30 sec longer. Remove from heat.
- Assemble those potatoes! If using 1 medium, slice in half lengthwise. Shred chicken with hands and divide between potatoes, pressing down lightly. Drizzle BBQ sauce on top. Add caramelized onion/garlic, then shredded cheddar and bacon.**
- Return to oven at 400º for about 12 minutes, or until melty. Top with fresh chives, if desired.
- Enjoy!
Sounds delicious! Can’t wait to try it!