Poulet effiloché et patate douce farcie, une astuce pour préparer ses repas

Ingrédients

• 1.5 lb chicken breast
• 4 medium sweet potatoes (about 250g each)
• 1 tbsp minced garlic
• 1/2 cup no sodium tomato sauce
• 1 tbsp smoked paprika
• 1.5 tbsp Worcester sauce
• 1 tbsp coconut sugar (you can use organic raw honey, or 2 packets Stevia in the raw to lessen sugar)
• 1 tsp apple cider vinegar
• 1.5 tbsp dijon mustard
• 1/2 tsp garlic paste
• pepper to taste
• 4 tbsp black beans (1 for each serving)
• 4 tbsp goat cheese (1 for each serving)
• green onions

Préparation

1. 1

   Set oven to 350F. Pierce sweet potatoes with a fork and place on a baking sheet. Bake in the oven for about 1.5 hour or until the sweet potatoes are soft (not mushy).

2. 2

   Fill a pot with water and bring to a boil on high heat. Add minced garlic to the water and reduce heat to a simmer (on low-medium heat) and toss in chicken breasts. Cook for about 35 minutes.

3. 3

   Pull chicken apart using a fork and your hands and place in a bowl.

4. 4

   In a separate bowl, mix the ingredients to make the BBQ sauce.

5. 5

   Pour the sauce over the pulled/shredded chicken and stir with a spatula. Season to taste with sea salt and pepper but don’t get too carried away!

6. 6

   Slice open a sweet potato. Add 1 serving of pulled chicken (about 4 oz) and then your desired toppings.