Meat

BBQ Pulled Chicken Sweet Potatoes

 

SWEET POTATOES, BBQ PULLED CHICKEN, and GUAC you don’t need to pay extra for…need I say more people?!  David and I had ourselves one of these tonight for dinner, while re-watching the Buckeye game for a THIRD time.  I know, I know.  We need a hobby right? lol  As if our addict tendencies aren’t susceptible enough, we are totally obsessed with these BBQ Pulled Chicken Sweet Potatoes now!

This was the perfect meal to accompany our Sunday football binge watch session, and it easily makes enough for 4 people (or just save the leftovers for later in the week)!  I threw some chicken in the crock pot, did some house cleaning and Christmas decor prep, then baked the sweet potatoes before we were ready to eat.  Once the chicken and sweet potatoes were done cooking, I sautéed some veggies, made a bowl of guac, and then loaded that puppy up!

Not only is this dish super satisfying and filling, but the sweet potato carries a lot of beneficial nutritional value as well!  Sweet potatoes are high in fiber and various different vitamins, such as  A, B, C, and manganese.  I usually try to consume sweet potatoes with some fat, in this case the avocado in the guacamole, as fat is known to increase Vitamin A absorption.

This dish can definitely be incorporated into a week day meal by setting the crock pot cook temperature to low and cooking the chicken for 7-8 hours.  That way after work, or after the kids get out of school, you’ll have most of the work done ahead of time, and can use your time on other things!

ENJOY!

BBQ Pulled Chicken Sweet Potato

Ingredients

  • 2-4 small-medium sized sweet potatoes 1 for each person being served
  • 1 tbsp EVOO or avocado oil
  • 2 tbsp butter
  • 2 cloves garlic chopped
  • 1-1.25 lbs organic chicken breast or tenders
  • 1/2 cup broth chicken or vegetable
  • 1 cup favorite BBQ Sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 1 bell pepper cut into thin strips
  • 1/2 cup red onion cut into thin strips
  • 2 tbsp EVOO or avocado oil
  • 4 green onion chopped

Guacamole

  • 2 medium sized avocados
  • 1 tbsp red onion chopped
  • 1 small roma tomato chopped
  • 1 tbsp pickled jalapeno chopped
  • 1/4 cup cilantro
  • 1/2 lime squeezed

Instructions

  • Add broth to crock pot, and lay chicken on top.  Grind salt and pepper to cover chicken.  Add BBQ sauce and cook on high heat for 3 hours, or low heat for 7-8 hours.
  • When chicken is done cooking, take 2 forks and pull apart chicken in the crock pot.  Leave on warm heat and set aside until time to serve.
  • Preheat oven to 375 degrees F.  
  • Take sweet potatoes, rinse, and cut a line down the middle of each one going 3/4 of the way through.
  • Melt butter, oil, and chopped garlic together in a bowl. When melted, take a brush or spoon and cover the skin of each sweet potato.
  • Take covered sweet potatoes and bake on a foil-lined baking dish for 50-60 min. Potatoes are done cooking when you can easily poke with a knife.
  • While potatoes are baking, cut up 1 bell pepper, and 1/4 cup onion.  Add 2 tbsp oil to a pan and sauté vegetables over medium heat (approx. 10-12 min).  Set aside until potatoes are done cooking.
  • Right before serving, start to make guacamole.  Take 2 avocados, cut in half, scoop out pit, and throw flesh into a mixing bowl.  Take a potato masher and mash avocado until it has a chunky consistency.  Take chopped onion, tomatoes, pickled jalapeños, cilantro, lime, and mix together.  
  • When potatoes are done baking, let cool, and then pull apart from where the line was cut.  Using a tong, add a layer of veggies and pulled chicken along the center of the sweet potato.  Top with a scoop of guacamole and green onions.
  • Serve and enjoy!

 

Vegetarian Meals

Veggie Tian

 

Think of it as the grand-daddy of vegetarian lasagna!  This dish is so yummy and healthy, not to mention it looks totally gorg on your table!  There are layers upon layers of veggies for you to enjoy, topped off with some grated parmesan and fresh basil. 

Seeing as we’re approaching Holiday season (aka family pot luck season), this dish is beneficial for 2 reasons…

-IT WILL STAND OUT.  Everyone else will likely be bringing a dish that consists primarily of meat and cheese.  Having a totally different option will be refreshing .  Scandalous, am I right?!

-NUTRIENT DENSE.  All three of these veggies have high amounts of Vitamin A and Vitamin C.  Vitamin A supports healthy vision, skeletal tissue, and skin, while Vitamin C helps the body fight off free radicals.  Free radicals are known to cause cancer (boo).  Tomatoes and Zucchini are also known to promote heart health and have anti-inflammatory effects.  Basically, there are vitamins all up in this tian.  

Also, if anyone else is like me and has never heard the word “tian”, let me save you the google search…”a dish of finely chopped vegetables, cooked in olive oil, and then baked”…also defined as, “one of the oldest Chinese terms for heaven”. 

Irony?  I think not!

 

Step 1: Saute onions and garlic, and add into bottom of baking dish
Step 2: Layer in zucchini
Step 3: Layer in sweet potato
Step 4: Layer in tomatoes and spices
Step 5: Add parmesan cheese, then repeat another layer of zucchini, sweet potatoes, and tomatoes
Step 6: Top with fresh basil, cover with foil and bake for 40 min @ 375 degrees. Remove from oven, add cheese, and bake for another 30 min.
Remove from oven, let cool, and enjoy!

 

Serves: 6-8 Total Time: 1.5 hrs (prep time 20-25 min, bake time 70 min)

Ingredients:

  • Extra Virgin Olive Oil (EVOO)
  • 2 yellow onions, chopped 
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, peeled
  • 2 zucchini (green and/or yellow)
  • 4-5 large tomatoes (heirloom, beefsteak or similar)
  • sea salt
  • fresh ground black pepper
  • red pepper flakes
  • 2 tbsp. parsley
  • handful fresh basil leaves, chopped
  • 4-6 ounces grated parmesan cheese

Instructions:

  1. Preheat oven to 375 degrees.
  2. Spray an 11-in round or 9 x 13 x 2-inch baking dish with olive oil or avocado oil.
  3. In a saute pan, heat 2 tbsp. olive oil and cook the onions over medium-low heat for 8-10 min, until translucent.
  4. Add garlic and sauté a few more minutes.
  5. Take onion mixture from pan and add to bottom of baking dish. 
  6. With a mandoline slicer, slice the sweet potatoes and zucchini.
  7. With a knife, slice the tomatoes into thin slices.
  8. Lay down slices from 1 zucchini over onion layer, then lay down slices from 1 sweet potato over zucchini.  Finally lay down slices from 2 tomatoes over sweet potato layer.
  9. Sprinkle with salt, pepper, parsley, red pepper, and half of parmesan cheese.
  10. Repeat layers with remaining zucchini, sweet potato, and tomatoes.  Top with another layer of salt, pepper, and chopped basil leaves.
  11. Cover with aluminum foil and bake for 40 min.
  12. After 40 min, uncover dish, sprinkle remaining cheese and bake for another 30 min.
  13. Optional: Garnish with extra cheese and fresh basil leaves if desired. 
  14. Serve warm.