Ingredients:
2 large sweet potatoes (500g)
10 oz (284g) canned roasted chicken breast, drained
2 cups (170g) broccoli, steamed and chopped
1/2 cup (60g) red onion, chopped
1/2 cup (120g) sugar-free BBQ sauce
1/2 cup (56g) light shredded mozzarella
2 tsp (10g) minced garlic
1 tsp (4g) chili powder
1/2 tsp (2g) minced onion
1/2 tsp (2g) paprika
4 tbsp (28g) bacon bits
Toppings:
2 tbsp (30g) sugar-free BBQ sauce
Fresh chopped cilantro and/or green onion to taste
Directions:
Preheat the oven to 400°F and wash sweet potatoes, scrubbing the skin. Pat dry and prick 5-10 times with a fork. Place on a baking sheet, and bake for 45-60 minutes, or until soft when squeezed with an oven-mitt-protected hand.
While the sweet potatoes are baking, spray a large stove top pan with non-stick spray and cook red onion until translucent.
Add in chicken, broccoli, garlic, chili powder, smoked paprika, onion, and BBQ sauce, and stir to combine.
When the sweet potatoes are done baking, allow them to cool until they are safe to handle. Slice in half lengthwise, then gently scoop out the filling, leaving a barrier around the edge of the skin.
Mash extracted sweet potato insides with a fork or potato masher, then combine with the cooked chicken and veggie mixture. Fold in your mozzarella cheese.
Divide the chicken and sweet potato mixture between your four potato skin halves, pile it up high! Top with 1 tbsp bacon bits each
Place back on your baking sheet and into the oven for an additional 10 minutes. Top with more BBQ sauce, cilantro, green onion, and enjoy!
Makes 4 servings, each:
Cal: 350, F: 5g, C: 52g (9g fiber, 11g sugar), P: 28g
Enjoy in 105 min: Prep: 25 Cook: 70 Cool: 10