1 large sweet potato
1 tablespoon olive oil
1 pinch salt
1 rotisserie chicken breast
1 cup red cabbage, shredded
⅓ cup barbecue sauce, plus more for serving
2 tablespoons green onions, thinly sliced
Preheat the oven to 425°F. Line a small baking sheet with parchment paper.
Chop the chicken breast into very small pieces and set aside.
Use a fork to poke holes all over the sweet potato and Bake for 40-50 minutes, until the sweet potato is soft.
Add the cabbage to a medium sized pan over medium heat. Add your favorite barbecue sauce and cook until the cabbage starts to soften for about 3-4 minutes.
Then add chopped chicken and stir.
Remove pan from burner.
Once the sweet potato has cooled down enough to handle, slice it in half lengthwise and scoop out with a spoon some of the inner so you can start filling the sweet potato.
Fill the sweet potato boat with the chicken, cabbage.
Drizzle with barbecue sauce on top then place the sliced green onions on top as well.