Sweet Potato Stuffed with BBQ Chicken and Avocado Cream

Baked Sweet Patato Stuffed with BBQ Chicken


Chicken BBQ Seasoning:

  1/4 cup ketchup

  1/4 cup brewed coffee

  1   tablespoon balsamic vinegar

  1   tablespoon paprika

  1   tablespoon chili powder

  1   teaspoon garlic powder

  3   teaspoon Himalayan pink salt

  1   teaspoon cumin

  2   teaspoon black pepper

Avocado Cream:

      1/2 Cup non-fat greek yogurt

      1 peeled and sliced avocado

      1/4 cup lime juice

      1/4 cup cilantro


 Preheat oven to 400 degrees, wrap Sweet Potatoes (4) in aluminum foil. Bake for 45 minutes to 1 hour or until soft when squeezed. Remove from oven and allow them to cool enough to handle. Cut them in half lengthwise.
Cover Chicken in BBQ Marinade and slow cook chicken breast in pan covered with foil until cooked, then shred chicken and add more BBQ Seasoning and bake for 10 more minutes. Blend ingredients for avocado cream in blender or food processor until smooth.  Fill each skin with a heaping spoonful of BBQ Chicken then top with tomatoes, jalapeños, salsa, cilantro and avocado cream…

Presented by: Naked Foods

Date: 9/8/16

(© 2016 WBIR)


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