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Barbecue Chicken Baked Sweet Potatoes

So have we been catching a trend over here? I love any recipe that is quick, nutritious and versatile. It makes its much more practical to cook at home then ordering out. This hits all that.

First off to make this recipe even easier I buy Costco rotisserie chicken; I mean come on its $5 and so good! Simply cook your potatoes and add toppings and your done. Versatile, absolutely. Sometimes this is an as is lunch other times it’s a dinner with a salad or veggie on the side.

I enjoy sharing meals likes this with you. I hope it gives you a fresh new idea but it's also like giving you a blank canvas. When I say versatile that’s two-fold, you can make some meals a snack, lunch or dinner with little tweaks, You can also completely change the flavor profile and make your own creation, and that's really what my hope is. Try something new and find recipes that work for YOU.


  • 2 small sweet potatoes, washed, pierced several times with a fork

  • 1½ cups shredded cooked chicken breast, boneless, skinless, warm

  • ¼ cup reduced-sugar barbecue sauce, warm

  • ¼ cup Quick Pickled Red Onions or 2 Tbsp. chopped red onions (optional)

  • 1 Tbsp. finely chopped fresh parsley or cilantro for garnish; optional


  1. Preheat oven to 400° F.

  2. Place sweet potatoes on a baking sheet. Pierce each sweet potato 3 to 4 times with a fork. Bake for 35 to 45 minutes, or until tender.

  3. While sweet potato is baking, combine chicken and barbecue sauce in a small bowl; mix well. Set aside.

  4. Cut sweet potatoes in half lengthwise.

  5. Top sweet potatoes evenly Quick Pickled Red Onions and chicken mixture. Sprinkle evenly with parsley; serve immediately.

Quick Pickled Red Onions :

  • 1 medium red onion thinly sliced

  • 1 cup apple cider vinegar

  • 2 Tbsp. raw honey

  • 1 Tbsp. sea salt (or Himalayan salt)

  • 2 cups water


  1. Place onion in a 1-quart mason jar (or glass bowl with lid). Set aside.

  2. Combine vinegar, honey, salt, and water in a medium bowl; whisk to blend.

  3. Pour vinegar mixture over onion; cover.

  4. Let sit for at least 1 hour, but sitting overnight in the refrigerator is best. Drain onions before serving.

Portion Fix Containers: 1 Red, 2 Yellow

A protein and FFC as part of lunch.

Find more information about this recipe on Beachbody's blog here.


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