Sweet potatoes are the perfect accompaniment to a smokey BBQ flavour and this chicken recipe is a real winner.
2 medium sweet potatoes.
1 chicken breast.
80g BBQ sauce.
Optional: Cheese, chopped parsley or sliced green onions.
Preheat oven to 210 degrees.
Wash and cut sweet potatoes in half.
Lay sweet potatoes cut side up on a large baking sheet.
Prepare the chicken by pounding the fillets with a meat mallet, so they’re the same thickness and texture.
Place the chicken into an oven dish and cover with tin foil.
Bake the covered chicken and the sweet potatoes for 40-45 minutes. (After 20 minutes remove the tin foil from the chicken).
Remove the chicken and sweet potatoes from the oven making sure that both are cooked.
Place the chicken into a bowl and pull it apart into small strips using a knife and fork.
In a saucepan stir the chicken and BBQ sauce together on a medium-low heat for 5-10 minutes.
Top each potato with a scoop of chicken, spooning over additional BBQ sauce.
Sprinkle with some cheese, chopped parsley or sliced green onions, if desired.