BBQ Loaded Sweet Potato Fries

Ingredients:

For the chicken:

1.5 lbs chicken breast (about 2 chicken breasts)

1 cup barbecue sauce (I use Kinders Zero Sugar)

For the fries:

4 medium to large sweet potatoes

2 tablespoons olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp salt

For the cheese sauce:

3/4 cup cottage cheese, blended

1/4 cup milk

1/2 cup shredded Mexican cheese

For the toppings:

1/2 cup diced tomato

1/4 cup red onion

1/8 cup chopped cilantro

1/2 lime

1/2 tsp salt

1/4 cup chopped green onion

Directions:

For the chicken:

1. Cook and shred chicken (insta pot or crock pot are the easiest methods). Mix in barbecue sauce and set to low heat in crockpot or insta pot to keep warm.

For the fries:

1. Preheat oven to 425 F.

2. Rinse and peel sweet potatoes. Cut into thin fries, about 1/4 inch thick. You do not want to cut fries too thick as they will not get crispy while cooking.

3. Add fries to a large mixing bowl, add in olive oil, smoked paprika, salt, and garlic powder. Coat fries evenly.

4. Spread fries evenly on 2 separate baking sheets, spacing them out evenly. Overcrowding the fries on one baking sheet will cause them to become soggy while cooking.

5. Place fries in oven for 40-45 minutes. Turn them over halfway through baking.

6. If not golden brown by end of cooking time, broil fries on high for 1-2 minutes, watching closely to avoid burning.

For the toppings.

1. While fries are cooking, prepare toppings.

2. Combine tomato, red onion, and cilantro in a bowl to make pico de gallo. Squeeze in juice from half of lime. Add in salt. Stir and set aside.

For the cheese sauce:

1. With 5 minutes of cooking time left on the fries, begin to prepare cheese sauce.

2. In a pan over medium heat, add in blended cottage cheese, milk, and shredded Mexican cheese.

3. Stirring frequently, heat up mixture until shredded cheese is almost melted. Heating this mixture up too quickly will cause it to become clumpy. Remove from heat and continue to stir often until ready to drizzle over fries.

Constructing the fries:

1. Remove fries from oven and transfer them all to the same baking sheet.

2. Evenly spread already heated up shredded barbecue chicken over fries.

3. Drizzle on cheese sauce.

4. Evenly sprinkle on homemade pico de gallo and green onions.

5. Serve immediately.

Per serving (recipe makes 4-6 servings, nutrition facts based on 6 servings):

352 calories

Protein - 44 grams

Fat - 9 grams

Carb - 34 grams

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