Barbecue Chicken Sweet Potato Stacks
Warm Bacon Coleslaw
Ingredients
- 2 sweet potatoes, cut crosswise into ¼-inch slices
- 2 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 cup shredded rotisserie chicken
- 2 Tbsp barbecue sauce
- ⅓ cup shredded Cheddar cheese
- 2 Tbsp sour cream
- 1 green onion, chopped
Instructions
- Preheat oven to 425°F. Toss together potatoes, oil, salt, and pepper on a large rimmed baking sheet. Spread potatoes in a single layer.
- Bake 15 minutes, turning potatoes after 8 minutes.
- Meanwhile, stir together chicken and barbecue sauce in a medium bowl.
- Arrange potatoes in 2 clusters on baking sheet. Top with chicken mixture and cheese. Bake 5 minutes or until cheese is browned and bubbly. Dollop with sour cream, and sprinkle with onion.
Side Dish Ingredients
- 2 slices center cut bacon, chopped
- ½ small red onion, thinly sliced
- 1½ tsp maple syrup
- 1 tsp Dijon mustard
- ¼ tsp pepper
- ½ (10-oz) pkg angel hair coleslaw
Side Dish Instructions
- Cook bacon and onion in a large skillet over medium heat 5 minutes or until bacon is crisp. Drain, reserving drippings in skillet.
- Stir in maple syrup, mustard, and pepper. Add slaw, bacon, and onion; toss. Serve warm.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
389
|
128
|
517
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 31 | 9 | 40 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 656 | 204 | 860 |
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