BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes

Looking for a classic BBQ chicken recipe with a sweet and savory twist for an easy dinner? These BBQ Chicken Stuffed Sweet Potatoes have a lovely blend of protein, healthy fats, and vegetables for a well balanced meal. This dish is gluten free and paleo friendly.

This dish is a staple in my house. These sweet potatoes are so easy to make, and allow me to juggle all things dinner routine. You can make the coleslaw mix the day before, pick up a rotisserie chicken on the way home from work, and bake the sweet potatoes when you get home. Easy, right? Efficiency is everything as a working mom with kids and a husband.

Sweet potatoes are an excellent source of nutrients. They are high in antioxidants, balance blood sugar, and enhances immunity. Not to mention, sweet potatoes are high in fiber, which tends to be something most diets lack. All in all, this is a well balanced meal that will soon become a go to in your home as well. Enjoy!

BBQ Chicken Stuffed Sweet Potatoes

Mindful Living With Amanda
Gluten Free & Paleo
Course Main Course
Servings 4



  • 12 oz bag of organic coleslaw mix
  • 1/4 cup avocado mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 2 tbsp red onion, chopped
  • 2 tbsp unsalted, roasted sunflower seeds


  • 1 shredded rotisserie chicken
  • 1/2 cup sugar free, BBQ sauce*

Sweet Potatoes

  • 4 medium sweet potatoes
  • 2 tbsp coconut oil
  • 1 tsp sea salt


  • Combine all the coleslaw ingredients in a bowl, and mix until evenly coated. Store in the fridge while the rest of the meal is prepared.
  • Shred the chicken, and toss with bbq sauce.
  • Preheat the oven to 400 degrees
  • Scrub the sweet potatoes, and place onto a parchment lined baking sheet.
  • Rub the coconut oil onto the skins of the potatoes and sprinkle with sea salt.
  • Roast the potatoes for about 25 minutes until they are fork tender. This cooking time will vary depending on the size of your potatoes.
  • Slice the potatoes in half and break apart the inside. Fill with the coleslaw, and top with the chicken.
  • Garnish with avocado slices, more bbq sauce if desired, and a lime wedge.


*Primal Kitchen brand Classic BBQ Sauce is what I use for a clean option that is gluten free and Whole 30 approved
For InstantPot chicken you can add two breasts cut in half, 1 cup of chicken broth, and pressure cook x 18 minutes. 
Keyword paleo dinner, paleo recipes, whole 30 dinner
Chicken Taco Tray Bake

Chicken Taco Tray Bake

Tacos are my most beloved dish! I reinvent my tacos weekly just to keep things new and interesting. Who doesn’t appreciate a solid taco served traditionally in a tortilla, on top of a salad, or in a rice bowl? The options are endless, and all of the different flare you can add to them keeps a simple dish constantly on rotation in my house.

Tray bake dishes are most adored in my home, because they make meal prep and clean up a breeze. I typically do the cooking in my house, and subsequently my husband does the clean up. Don’t feel bad for him though, because I am a clean as I go kind of gal. Nothing makes me more anxious than a cluttered kitchen where I can’t find what I need when I need it. Well, okay, maybe constantly having to move around my dog Blue can be equally of a challenge. Blue thinks he is my cooking assistant, which he is so stinking cute he should be.

This dish is pretty straight forward, and you can tailor it to whatever you are feeling whether it is a salad, rice bowl or a traditional taco with tortillas. I am a huge fan of the brand Siete, so I naturally use their cassava or almond flour tortillas and I always have at least 2-3 packets of their taco seasoning on hand.

First you’ll start by preheating the oven to 400 degrees, and then you’ll line a large baking sheet with a piece of parchment paper. Next, slice the poblano, green and red peppers, and red onion into thin slices. Then, slice the chicken breasts into thin slices as well. Toss the veggies and chicken onto the baking sheet and drizzle with avocado oil and 2 tablespoons of taco seasoning (preferably Siete brand). That’s it! You will let the tray bake for a total of 20 minutes, and half way through around the 10 minute mark just toss everything around then place it back into the oven until the time is up. Of course you will want to ensure the meat is cooked through, but if you slice the chicken thinly you should be in good shape.

While the tray is cooking I will prepare a salad with some mixed greens, a tablespoon of salsa, dairy-free Forager brand sour cream, and half of an avocado. I’ll garnish with a lime wedge and some fresh cilantro. My husband will typically have his over rice, so I make that during the cooking time as well. I prefer to use cauliflower rice, which you can simply make by putting about 2 cups into a frying pan over medium heat and let it go until it is tender. I’ll season the rice with a pinch of salt, lime juice and mix in some cilantro.

This dish is Keto, Paleo and Whole 30 approved!

Chicken Taco Tray Bake
Serves 2


  • 2 chicken breasts
  • 1/2 red onion
  • 1 poblano pepper
  • 1 green pepper
  • 1 red pepper
  • 2 tablespoons of taco seasoning blend (I use Siete)
  • 3 tbsp avocado oil


  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper or grease it lightly
  • Cut the red onion and peppers thinly and toss onto the baking sheet
  • Slice the chicken breasts thinly and add to the veggies
  • Drizzle the avocado oil and taco seasoning over the chicken and veggies and toss until evenly coated
  • Bake the tray for 20 minutes and half way at 10 minutes toss everything gently and let it cook for the remaining time or until chicken is cooked through
  • While the tray bakes you can prepare a salad or rice bowl as discussed above.
  • Garnish with some lime wedges, salsa, dairy free sour cream, and fresh cilantro