BBQ Stuffed Sweet Potatoes

Today I’m sharing one of our weeknight go-to recipes for dinner.  It’s a quick and healthy recipe, the kind we all need more of!

When I say quick, I mean this is a record time dinner. I use leftover cooked chicken again in this one, so the longest part of your cooking will be however long it takes to make a baked potato in your microwave!  No joke!

First, scrub your sweet potatoes and poke them with a fork. You’ll want one small sweet potato per person.  I made a little extra for Hunter’s dinner and for lunch the following day!


Get the sweet potatoes into the microwave on a plate covered with  a paper towel. I use the microwave preset for baked potatoes, and mine always come out perfect!

While your sweet potatoes are cooking, shred your cooked chicken. You’ll want about 3/4 cup chicken per person.  Mix with 1-2 tablespoons per serving of your favorite BBQ sauce.


Once your sweet potatoes are fork tender, it’s time for assembly.  Halve the sweet potato, and make a few additional cuts per half to allow the topping to mix in better. Then, melt 1/2 tablespoon or butter or margarine on each sweet potato.  This is optional, and if you’re on a stricter diet you can simply omit this part.  You still get a ton of flavor from the chicken topping, I promise!


Finally, pile on the BBQ chicken and garnish with a little chopped green onion.  I serve this with a side salad and dinner is on the table in about 10 minutes… you really can’t beat that!


Side note: If you have a little one at home, some chopped baked sweet potato and bits of shredded chicken make a great baby dinner!




BBQ Stuffed Sweet Potatoes

(Per one serving)

1 Small-Medium Sweet Potato

3/4 Cup Cooked Shredded Chicken

1-2 Tablespoons BBQ Sauce

1/2 Tablespoon Butter or Margarine (optional)

Green Onion

Scrub sweet potato and poke with a fork before cooking in the microwave.  Use the baked potato preset on your microwave for best results.

Shred chicken and combine with 1-2 Tablespoons of BBQ Sauce.

Cut open sweet potato once it is fork tender and top with butter or margarine if desired.  Top with BBQ chicken and garnish with green onion.

Serve with a side salad or steamed veggies for a quick and healthy meal!

Hope you enjoy!


Hunter and Mama


Skinny Chicken Salad

After the Green Protein Smoothies were all done, Hunter and I started working on another of my favorite make ahead recipes… Skinny Chicken Salad.  This is a go-to for weekday lunches, and it’s nice to have a healthy option ready to go in the fridge ahead of time!

I know some of my friends and family are big fans of the 21 Day Fix and similar programs, and the ingredients in this recipe all work perfectly into those meal plans! (container counts: 1 Red, 1/2 Green, 1/2 Purple. Add 1 yellow if serving in a whole wheat tortilla)

I love to add both fruit and veggies into my chicken salad for a little extra texture and variety. I’m a big fan of apple in savory recipes, this one is no exception! And Hunter likes when I add apple so he can steal bites as I’m chopping….



I used leftover chicken from the fridge this time, you can shred or cube your chicken depending on what you prefer.



Then I chopped up my cucumber.  You could easily sub in some celery if you have some on hand, too. Next, I cut up one green onion. This is essential, it adds great flavor in health-minded recipes. One of my favorite kitchen shortcuts is using kitchen shears to snip the green onion over the bowl instead of a knife and cutting board. I use the same trick for fresh herbs!


Lastly, I add in the greek yogurt, a little bit of mustard, some dried parsley and some black pepper.  Stir it all to combine and pop it in the fridge until you’re ready to eat! I do like to let this one sit for a little bit so that all the flavors have time to marry together.


When you’re ready to eat, this makes a great wrap on a whole wheat tortilla or really awesome lettuce cups. Or you can just take a fork and dig in!

Skinny Chicken Salad

Course Main Course
Cuisine lunch
Prep Time 10 minutes
Servings 1
Author huntersmama


  • 1/2 Cup Cooked Chicken diced or shredded
  • 1/2 Cup Diced Apple
  • 1/2 Cup Diced Cucumber
  • 1 Green Onion
  • 1/4 Cup Plain Greek Yogurt
  • 1 Tsp Mustard
  • 1/2 Tsp Dried Parsley
  • Fresh Ground Black Pepper To Taste


  1. Combine all ingredients and store in the fridge until serving. Serve in a whole wheat tortilla or lettuce cups.

Hope you enjoy!


Hunter and Mama