Description
A one-pan dinner featuring sweet roasted sweet potatoes, tender chicken in BBQ sauce, corn, red onion, and melted cheddar.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 cups cooked chicken, shredded or chopped
- 3/4 cup BBQ sauce
- 1 small red onion, thinly sliced
- 1 cup corn kernels
- 1 1/2 cups shredded cheddar cheese
- 1–2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 green onions, thinly sliced for garnish
Instructions
- Heat a large skillet over medium heat and add 1 tbsp olive oil.
- Add the cubed sweet potatoes in an even layer and cook for 10–12 minutes until they begin to soften and brown.
- Push the sweet potatoes to the side, add the remaining oil, then toss in the sliced red onion. Sauté for 2–3 minutes until translucent.
- Stir the corn into the skillet and cook for 1–2 minutes to warm through.
- Add the shredded cooked chicken, smoked paprika, salt, and pepper. Pour the BBQ sauce over and gently stir until everything is evenly coated. Heat for an additional 3–4 minutes until the chicken is hot and the sauce is glossy.
- Sprinkle the cheddar over the top, reduce heat to low, cover the skillet for 2–3 minutes until the cheese melts.
- Remove the lid, scatter the green onions over the melted cheese, and serve hot.
Notes
For a dairy-free version, use a plant-based shredded cheese. If you want a slightly sweeter glaze, add a honey hint.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: skillet, BBQ chicken, sweet potatoes, one-pan dinner, easy recipe