Those darker and colder nights are starting to creep in and so is my desire for good old fashioned comfort food. You know, the kind of grub you imagine eating whilst all snuggled up in your big winter jumper in front of the fire. PROPER comfort food. And I know I said old fashioned, but this beauty of a recipe is anything but! The humble jacket potato is definitely a British comfort food staple but this recipe is an up to date twist on the old faithful! Baked sweet potato topped with shredded chicken soaked in lashings of BBQ sauce. Yeah… NOM!!
Here is what you will need to serve 2. (Easily doubled or tripled.)
* Check the label of this ingredient for a gluten free version of the recipe
Preheat your grill & line a baking sheet/grill tray with foil.
Butterfly (slice in half and open up) the chicken breasts and season with salt & pepper on both sides.
Place on the prepared baking sheet/grill tray and grill for 4-5 mins. Then turn the breasts over and grill for a further 4 minutes until cooked through.
Transfer the cooked chicken to a large bowl and shred using the backs of two forks together.
Pour in the BBQ sauce and give it a good mix. Cover and leave to one side until needed.
Preheat your oven to 200°C/Fan 180°C and line a baking tray with foil.
Scrub off any loose skin from the potatoes and prick all over with a knife. Place on the prepared baking tray and bake for 50 – 60 mins until soft.
When the potatoes are cooked, slice them in half and place on serving plates. Place the chicken into the microwave for 1 minute on full power to warm through.
Top the potatoes with a sprinkling of grated cheese and a big dollop of the BBQ chicken. Garnish with chopped parsley and a little more BBQ sauce if you like.
Droooooool! It’s beautiful isn’t it?! That BBQ chicken is SO easy to make too. It would be delicious in a sandwich, with some pasta or on a pizza… you could pretty much put it with anything! And you can’t go wrong with the humble jacket potato, sweet or regular. Proper, Good, GRUB!
I hope you enjoyed the post my lovelies, until next time.
Tags: Gluten Free