Description
A heartwarming one-pan meal featuring smoky BBQ chicken and sweet roasted potatoes, perfect for busy weeknights.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup BBQ sauce
- 1 medium red onion, diced
- 1 cup corn (fresh 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, sliced for garnish
Instructions
- Cook sweet potatoes: Begin by peeling and dicing your sweet potatoes into bite-sized pieces. In a large skillet, heat the olive oil over medium heat. Add the sweet potatoes and season with salt, black pepper, and smoked paprika. Sauté for about 10-12 minutes until they are tender and slightly caramelized.
- Add vegetables: Toss in the diced red onion and corn, stirring to combine. Continue to cook for another 5 minutes until the onion is soft and fragrant.
- Stir in BBQ chicken: Gently fold in the shredded cooked chicken and BBQ sauce, mixing everything together until it’s evenly coated and heated through.
- Top with cheese and serve: Sprinkle the shredded cheddar cheese on top and cover the skillet for a couple of minutes, allowing the cheese to melt beautifully. Once it’s gooey and golden, remove from heat and garnish with fresh green onions.
- Enjoy: Serve warm straight from the skillet, and watch your guests’ faces light up with joy!
Notes
Make-ahead prep for sweet potatoes and chicken can be done a day in advance. 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: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg