BBQ Chicken Sweet Potato Skins

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1/3 cup Cilantro, fresh
  • 1 Red onion
  • 5 Sweet potatoes, small

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1/2 cup Bbq sauce

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 2/3 cup Mozzarella cheese

Found on destinationdelish.com

Description

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup chicken broth
• ½ cup BBQ sauce (I used Ken Davis brand)
• 5 small sweet potatoes (about 7 ounces each)
• ½ tablespoon olive oil
• 1 red onion, sliced
• ½ teaspoon salt
• ⅔ cup shredded mozzarella cheese
• ⅓ cup chopped fresh cilantro

Directions

• Place the chicken breasts in a slow cooker and pour in the chicken broth. Cook on high for 4 hours or on low for up to 8 hours. Alternatively, you can roast or poach the chicken. When cooking is complete, shred the chicken and mix in the barbecue sauce.
• Preheat oven to 400 degrees. Using a fork, pierce each potato a few times. Place the potatoes on a large baking sheet. Bake for about 40 minutes until a fork can easily be inserted into them. Alternatively, you can place 2-3 potatoes at a time in the microwave and cook on high for 6-7 minutes or until tender. Let the potatoes cool.
• While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Once heated, add the onion and sprinkle with salt. Cook the onions for 15 minutes, stirring occasionally, until they’re softened and slightly caramelized.
• When the potatoes are cool enough to handle, cut them in half lengthwise. With a spoon, scoop out the inside of the potato, leaving a thin layer of flesh. Fill each potato skin with the same amount of shredded chicken, about ⅓ cup, and the same amount of sautéed onions, about 1 tablespoon. Top each potato skin with 1 tablespoon of shredded mozzarella cheese.
• Place the skins back in the oven for about 3 minutes until the cheese is melted. Sprinkle each potato skin with fresh cilantro and drizzle extra barbecue sauce over the top.