BBQ Chicken Stuffed Yams with Coleslaw is a healthy weeknight dinner that’s loaded with flavor and is a sure-fire crowd pleaser!
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I think it’s pretty obvious that I don’t a lot of healthier recipes around here. However, that doesn’t mean that we pig out every night or go crazy eating a whole cake in a day or two. (Unless I make my husband an Angel Food Cake, then all bets are off.) Anyway, this yam recipe comes from my aunt and holy cow is it good! I’m a big fan of sweet potatoes to begin with, but this combination is a new level of deliciousness!
Aunt Cindy is a registered dietician and runs A Living Balance. She’s full of insights and info about how the food we eat impacts our body. As nervous as I get about going full on healthy and gutting our kitchen to make room for better foods, she always encourages me to take small steps towards big changes. This BBQ Chicken Stuffed Yams with Coleslaw recipe has become one of my favorite healthier dinner options.
I’d never really been a big fan of coleslaw. I had the same kind of hangups with it as potato salad. But a couple years ago we were out in California visiting Cindy and she made this coleslaw to go along with dinner. I was hooked after one bite! It’s light, delicious, and perfectly seasoned. I’ll never need another homestyle coleslaw recipe and I’m sure you’ll get hooked too.
The great thing about this recipe is you can go from on-hand ingredients to healthier substitutions to fit your eating habits. I use vegetable oil, regular mayo, sour cream, and store-bought BBQ sauce. Cindy uses coconut oil, organic mayo or a combination of olive oil and rice vinegar, cashew sour cream, and homemade BBQ sauce. You could even substitute tofu for the chicken or “fake chicken” as my sister-in-law calls it. These stuffed yams are a fantastic, easy dinner you’ll want to make again and again!
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BBQ Chicken Stuffed Yams with Coleslaw is a healthy weeknight dinner that's loaded with flavor and is a sure-fire crowd pleaser!
- 2 large yams (or 4 small yams)
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 1/4 cup BBQ sauce
- One 15-ounce can black beans, drained and rinsed
- 1/4 cup green onion, whites removed and thinly sliced
- 1/4 cup chopped cilantro, optional
- Sour cream
- 5 cups shredded cabbage
- 5 tablespoons mayonnaise
- 2-3 tablespoons water
- 1/4 cup green onions, white removed and thinly sliced
- 1/4 cup white onion, peeled, minced & rinsed under cold water
- Juice of 1/2 lemon (about 1/2 tablespoon)
- Salt and pepper, to taste
- Preheat oven to 350 degrees F.
- Rinse and scrub yams. Use a form to pierce the surface of each yam all over. Place the yams on a foil-lined baking sheet and bake for 60 minutes (or 30 minutes if using small yams) until fork tender. (Cooking time may vary based on the size of your yams.)
- While the yams are cooking, prepare the coleslaw by mixing together the cabbage, mayonnaise, water, green 1/4 cup green onion, white onion, lemon juice, salt, and pepper in a mixing bowl until evenly combined. Refrigerate until ready to serve.
- Once the yams are done, carefully remove them from the oven and allow to cool on a cutting board.
- Place a large skillet over medium heat and sauté the chicken breasts in oil for 7 to 8 minutes per side until no longer pink. Add BBQ sauce to the skillet and stir to until chicken is coated. Remove from heat.
- Place 1/4 of the coleslaw on a plate.
- If using small yams, cut a slit down the top of the yam lengthwise and squeeze the ends toward the middle to open op the top of the yam. If using large yams, slice each yam in half lengthwise. Place 1 small yam or 1 half large yam on top of the coleslaw, open/cut side up. Spoon 1/4 of the BBQ Chicken into the open yam.
- Top each yam with 1/4 of the black beans, 1 tablespoons green onion and 1 tablespoons cilantro, if desired. Add sour cream on top and serve immediately.
- Coconut oil for olive oil
- 3 tablespoons rice wine vinegar and 2 tablespoons olive oil for mayonnaise
- Cashew sour cream for sour cream
Cashew Sour Cream
- 1 cup raw Cashews soaked for 4-6 hours in water, then drained
- 1/2 – 3/4 cup water
- Juice of 1/2 lemon
- Pinch of salt
- 1 teaspoon apple cider vinegar
Process all ingredients together until creamy and smooth in a food processor or Vitamix blender. Refrigerate 2 hours before using.