NUTRITION

SERVINGS

INGREDIENTS

7 oz canned chicken breast

1 medium sweet potato

2 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp maple syrup

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Pierce the sweet potato several times with a fork, rub the skin with olive oil, and bake for 45-50 minutes until soft to the touch.

• 3

  While the potato roasts, drain the canned chicken thoroughly and use a fork to break up any large chunks into fine shreds.

• 4

  In a small skillet over medium-low heat, whisk together the tomato paste, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Add the shredded chicken to the skillet and stir constantly until the meat is evenly coated and the sauce becomes glossy and fragrant.

• 6

  Slice the roasted sweet potato down the center and fluff the inside flesh slightly with a fork.

• 7

  Mound the zesty BBQ chicken into the center of the sweet potato and garnish with freshly sliced green onions before serving.