Description
A comforting one-pan dinner featuring tender sweet potatoes, shredded chicken, and zesty BBQ sauce, topped with melted cheddar cheese.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 cups cooked chicken, shredded or chopped
- ½ cup BBQ sauce
- 1 medium red onion, diced
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon smoked paprika
- 2 green onions, sliced (for garnish)
Instructions
- Cook the sweet potatoes: In a large skillet over medium heat, drizzle olive oil and add your diced sweet potatoes. Season with salt, black pepper, and smoked paprika. Sauté for about 10-15 minutes, or until they are tender and golden brown, stirring occasionally.
- Add vegetables: Once the sweet potatoes are fork-tender, stir in the diced red onion and corn. Cook for an additional 5 minutes until the onions are softened and fragrant.
- Stir in BBQ chicken: Gently fold in the shredded chicken along with the BBQ sauce. Mix well to ensure everything is evenly coated in that savory, smoky goodness.
- Top with cheese: To finish, sprinkle the shredded cheddar cheese generously over the chicken and sweet potato mixture. Cover the skillet and let it sit for a couple of minutes on low heat until the cheese is melted and bubbly.
- Serve and garnish: Once the cheese is melted, serve hot, garnishing with freshly sliced green onions for a pop of color and flavor.
Notes
Feel free to prep your sweet potatoes and veggies in advance. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg