Photo of Sweet potato with barbecue chicken & slaw by WW

Sweet potato with barbecue chicken & slaw

Points® value
Total Time
50 min
5 min
45 min


Sweet potato, raw

1 medium

Chicken breast, skinless, raw

1 medium

Hot & spicy BBQ sauce

1 tablespoon(s)

Reduced Fat Mayonnaise

1 tablespoon(s)

0% fat natural Greek yogurt

1 tablespoon(s)

Lemon Juice, Fresh

1 teaspoon(s)


50 g, finely shredded

Carrots, raw

25 g, grated

Spring Onions

1 medium, finely sliced


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Prick the potato skin several times with a fork. Put on a baking tray and roast for 40-45 minutes until cooked through.
  2. Meanwhile, put the chicken and 2 tbsp water in a small ovenproof dish. Cover tightly with kitchen foil and bake for 25 minutes. Drain the cooking juices then cover the chicken in the BBQ Sauce and turn to coat. Re-cover with foil and cook for a further 15 minutes until really tender.
  3. Combine the mayonnaise, yogurt and lemon juice in a bowl and season with black pepper. Stir in the cabbage, carrot and spring onion.
  4. Shred the chicken using 2 forks. Make a deep cut in the top of the potato and top with the chicken. Serve with coleslaw on the side.