BBQ Chicken Stuffed Sweet Potatoes

Preheat the oven to 425°F (200°C).

Wash and pierce sweet potatoes all over with a fork. Rub them with olive oil and place them on a parchment-lined baking dish. Bake for 50 minutes.

While the potatoes bake, chop the asparagus into long spears and the broccoli into bite-sized pieces.

Add them to a separate parchment-lined baking dish.

Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat.

With about 30 minutes left on the sweet potatoes, add the tray of veggies to the oven.

While everything is roasting, shred ½ of a rotisserie chicken and mix it with ½ cup of barbecue sauce. Warm the mixture in the microwave or on the stove if needed.

In a large bowl, combine coleslaw mix, mayo, apple cider vinegar, and Dijon mustard.

Mix well and season with salt and pepper to taste.

Once the sweet potatoes are done, remove them from the oven and carefully slice them in half lengthwise. Scoop out a bit of the center to make space for stuffing.

Fill each sweet potato with warm BBQ chicken and top with a generous spoonful of slaw.

Serve with roasted veggies on the side and enjoy!