Recipe Recap–BBQ Chicken Stuffed Sweet Potatoes

What’s up everyone?!  Happy Tuesday!  I hope your week is off to a great start.  I personally am having a great week!  I have decided to take control of my mindset and, as of 10am on Tuesday, I have been able to maintain that control.  Pray for me to maintain that because it’s not always easy to stay positive.  But I’m going to do it.  Just keep telling myself that, right?

I am so excited to share this recipe with you guys this week!  It always warms my heart when I post a pic of my food and you guys immediately comment and want to know if I’m going to share it with you guys or not!  Just a heads up on that though…I have some exciting projects in the works and that will affect what all recipes I continue to share.  This is actually a prime example of a recipe that in the future won’t be {atleast immediately} shared on the blog.  I’ll continue to share recipes that I find and can link from other websites but for recipes, like this one, that I have crafted myself I will be keeping those to the side for you to see in the future.

But back to BBQ Chicken.  So pretty much all of my recipes are easy and quick, and this one falls right into those catergories as well.  I just don’t have time for the fluff, ya know.  I even almost skipped this one because I knew it would need slaw with it but then realized we could whip up a slaw pretty quickly with little actual effort.

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So again, back to the BBQ Chicken.  Put the following ingredients into the crockpot and cook on low for 6 hours (or high for 3 hrs) then shred chicken.  The chicken makes around 8 servings so I made half for this and the other half I’ll use for salads or sandwiches.

I did not add the shredded chicken back to the liquid in the crock pot.  I didn’t want it to be soup-y.  While the chicken was cooking I baked {actually I use my air fryer} 3 medium/large sweet potatoes.  I measured the sweet potatoes into 3-4oz portions and placed them into my meal prep containers.  I then topped the sweet potatoes with 3oz of shredded BBQ chicken.

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Next up is the slaw.  I knew the meal needed slaw.  It needed the texture.  And duh, it needed a veggie.  So I tried out a greek yogurt based slaw and I have to admit I kind of love it!  So fresh and crunchy!  Mix all of the following liquid ingredients together first, then add them to a bag of slaw mix!  This makes around 6 servings.  *I didn’t end up using the red onion but 1/3 cup finely diced it would be a good addition*

  • 2/3 cup non-fat, plain Greek yogurt
  • 2 TBSP apple cider vinegar
  • juice of one lemon
  • 2 packets of splenda
  • 1/4 tsp celery salt
  • salt and pepper to taste

That’s it!  I used my two compartment meal prep containers (my faves from amazon) to keep the slaw separated.  When it was time to reheat during the week I actually scooped my slaw out to keep it cold and then added it back once my sweet potato was warm.  I also added 1/2 a TBSP of BBQ sauce on top.  I love sauce.

–Side notes–I gave quiet a few tips on my Insta-Story when I prepped this meal so you should totally go check it out!  I show you my air fryer (**my air fryer has a $10 off coupon on amazon–go get one!), how I measure out my chicken and sweet potatoes, and a couple other tips and tricks!  Just go to my profile (The Balanced Prep on Instagram) and then look at my August Prep highlight real.

Hope yall have a great rest of the week!  I can’t believe August is almost halfway over!

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