Meal Kit
BBQ Chicken Twice-Baked Sweet Potato
with jalapeño and Gouda
Prep & Cook Time: 60+ min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Gluten-Smart
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In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
- 3 oz. BBQ Sauce
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2 Smoked Gouda Slices
- 1 Shallot
- 1 Jalapeno Pepper
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1 oz. Cream Cheese
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⅓ oz. Butter
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oOADXlqy
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Calories770
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Carbohydrates81g
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Net Carbs71g
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Fat28g
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Protein47g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Sweet Potatoes
Place sweet potatoes on prepared baking sheet. Top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes.
Roast in hot oven until starting to soften, 30-35 minutes.In a time crunch? You can microwave your sweet potatoes instead: Pierce sweet potatoes with a fork all over, 4-6 times. Wrap potatoes in a damp paper towel. Place on a microwave-safe plate. Microwave until mostly tender, 5-8 minutes, rotating once halfway through. Proceed with oven instructions in step 3.If you receive one large sweet potato instead of two, halve lengthwise. Place sweet potato halves on prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes and flip cut-side down.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Halve and peel shallot. Slice halves into thin strips.
Mince garlic.Slice jalapeño into thin rounds. Wash hands and cutting board after working with jalapeño.Pat chicken dry. Season both sides with half the garlic salt (reserve remaining for filling) and a pinch of pepper. -
3 Roast the Chicken
After 30-35 minutes, remove baking sheet from oven. Push sweet potatoes to one side of baking sheet. Sheet will be hot! Use a utensil.
Add chicken to now-empty side of baking sheet and top with 2 tsp. olive oil.Roast in hot oven until sweet potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven. Transfer chicken to a mixing bowl. Let chicken and sweet potatoes cool, at least 5 minutes. -
4 Fill the Sweet Potatoes
After 5 minutes, using two forks, shred chicken in bowl into small pieces. Stir in BBQ sauce and garlic until combined. Set aside.
Make a cut lengthwise through sweet potato skin. Gently pull apart skin, opening sweet potato to create a well. Scoop out 2/3 the flesh and transfer to another mixing bowl.Stir in butter, cream cheese, and remaining garlic salt until combined. Return filling to sweet potato skins. Sweet potatoes and sheet will be hot! Use caution. You may have leftover filling.If using one large potato, skip making a cut through sweet potato skins. Flip sweet potatoes skin side up. Scoop out 2/3 the flesh and transfer to another mixing bowl. Stir in butter, cream cheese, and remaining garlic salt until combined. Return filling to sweet potato skin halves. -
5 Finish Sweet Potatoes and Finish Dish
Top sweet potatoes with chicken mixture, jalapeños (to taste), shallots, and cheese slices. Return to baking sheet.
Roast in hot oven until cheese is melted, browned, and bubbling, 15-20 minutes.Carefully remove from oven.Bon appétit!
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