Print

BBQ Chicken Baked Potato with Sage-Roasted Mushrooms and Brussels Sprouts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This sugar-free BBQ Chicken Baked Potato with Sage Roasted Mushrooms and Brussels Sprouts is absolutely delicious, easy, and anti-inflammatory!

 

Ingredients

Units Scale

Chicken

  • 1 lb chicken breast
  • BBQ Sauce (sugar -free)

Baked Potatoes

  • 1/2 cup Shredded cheddar (omit if dairy free)
  • 4 tsp Butter (sub avocado oil if dairy free)
  • 4 Russet potatoes (medium)

Sage Roasted Mushrooms

  • Mushrooms
  • 1 bunch of sage

Brussels Sprouts

  • 1 bag of Brussels Sprouts
  • Salt + Pepper
  • Garlic powder

Instructions

    1. Wrap the potatoes in foil, coated with oil, salt and pepper.
    2. Bake at 350 F for one hour.
    3. Place the chicken breast in a baking dish and salt + pepper it.
    4. Chop the veggies and sage.
    5. Place mushrooms on one end of a baking sheet that’s covered in foil (or a baking/grilling mat) and Brussels sprouts on the other end.
    6. Drizzle with oil, then lightly salt, pepper, and garlic powder all the veggies.
    7. Sprinkle sage all over the mushrooms.
    8. Place the chicken on the top rack, veggies on the middle rack. Roast for approximately 25-35 minutes at 350 F.
    9. Once the potatoes are done, let them cool on the counter while either shredding the chicken or cubing it. We shred it in the food processor and add the BBQ sauce right into it.
    10. Assemble toppings onto potatoes, and serve the roasted fall vegetables on the side.

Notes

Make it easier:

    • Buy shredded chicken from the deli (try your hardest for organic!)
    • Buy the mushrooms sliced
    • Buy the Brussels sprouts already sliced

  •  

Find it online: https://www.true-well.co/bbq-chicken-baked-potato-with-sage-roasted-mushrooms-and-brussels-sprouts/