Hearty sweet potato halves are oven roasted and topped with cheesy jalapeños. Sided with BBQ-coated chicken pieces and a zesty radish salad. This bright & beautiful dish is finished off with lashings of chive-infused sour cream. A delicious delight!
BBQ Chicken & Spicy Sweet Potato
BBQ Chicken & Spicy Sweet Potato
with pickled jalapeños & a chive sour cream
Hands on Time: 35 - 55 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- BBQ Sauce
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese
- Lemon
- Radish
- Salad Leaves
- Sliced Pickled Jalapeños
- Sour Cream
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 45-50 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the Radish rounds, diced Cucumber, the juice from 1 lemon wedge, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ Chicken
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted Chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 45-50 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the Radish rounds, diced Cucumber, the juice from 2 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ Chicken
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted Chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 50-60 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the Radish rounds, diced Cucumber, the juice from 3 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ Chicken
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted Chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 50-60 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the Radish rounds, diced Cucumber, the juice from 4 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ Chicken
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted Chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
Frequently Asked Questions
What is the preparation time for BBQ Chicken & Spicy Sweet Potato?
The preparation time for BBQ Chicken & Spicy Sweet Potato with pickled jalapeños & a chive sour cream is between 35 and 55 minutes.
What is the total time required to make BBQ Chicken & Spicy Sweet Potato with pickled jalapeños & a chive sour cream?
The total time required to make BBQ Chicken & Spicy Sweet Potato with pickled jalapeños & a chive sour cream is between 50 and 65 minutes.
How many servings does BBQ Chicken & Spicy Sweet Potato provide?
4 servings
What are the main ingredients in BBQ Chicken & Spicy Sweet Potato?
BBQ Sauce, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Grated Mozzarella & Cheddar Cheese, Lemon, Radish, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Sweet Potato
What is the nutritional information of BBQ Chicken & Spicy Sweet Potato?
Calories: 687, Carbs: 55 grams, Fat: grams, Protein: 50.5 grams, Sugar: 25.5 grams, Salt: 810 grams
How do I prepare BBQ Chicken & Spicy Sweet Potato?
ROASTED SWEET POTATOES: Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 45-50 minutes. CHEESY JALAPEÑOS: Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside. CHIVEY, CREAMY DRIZZLE: In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. SIMPLE SALAD: Place the rinsed leaves in a salad bowl and toss through the radish rounds, diced cucumber, the juice from 2 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside. LOADED TATERS: When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted. TIME TO DINE: Plate up the cheesy sweet potato halves sided with the BBQ basted chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef! BBQ CHICKEN: Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
What should be prepared from my kitchen to make BBQ Chicken & Spicy Sweet Potato?
BBQ Sauce, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Grated Mozzarella & Cheddar Cheese, Lemon, Radish, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Sweet Potato
How many calories does BBQ Chicken & Spicy Sweet Potato have?
687 calories
How much fat content does BBQ Chicken & Spicy Sweet Potato have?
grams
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