BBQ Chicken Stuffed Yams with Coleslaw is a healthy weeknight dinner that’s loaded with flavor and is a sure-fire crowd pleaser!
I don’t usually post a lot of “light” recipes, but that doesn’t mean we skip balance at home. This BBQ Chicken Stuffed Yams with Coleslaw recipe comes from my aunt Cindy, a registered dietician, and it quickly became a family favorite. It’s straightforward to make, versatile for swaps and substitutions, and the flavors are bright and satisfying—sweet roasted yams, tangy coleslaw and smoky BBQ chicken come together into an easy, healthy weeknight meal.
My aunt encouraged taking small, sustainable steps toward better eating, and this dish is a perfect example. The coleslaw here is light and well seasoned; if you’ve ever thought you didn’t like coleslaw, this version may change your mind. Paired with roasted sweet potatoes and saucy chicken, it’s filling without feeling heavy.
The recipe is flexible. Use what you have on hand: olive oil, regular mayonnaise and store-bought BBQ sauce work fine, while options like coconut oil, cashew sour cream or homemade BBQ sauce make it more wholesome. You can swap chicken for tofu or a plant-based chicken alternative to suit vegetarian diets. The method and basic ingredient pairings stay the same, so you’ll get consistently great results.
BBQ Chicken Stuffed Yams with Coleslaw
Author: Julie Kotzbach
Summary: BBQ Chicken Stuffed Yams with Coleslaw is a healthy weeknight dinner that’s loaded with flavor and is a sure-fire crowd pleaser.
Rating: 4.50 from 2 votes
Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins
Course: Main Dish | Cuisine: American | Servings: 4 | Calories: 813 kcal
Ingredients
- 2 large yams (or 4 small yams)
- 4 chicken breasts, skinless and boneless, cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 1/4 cup BBQ sauce
- 15 ounce can black beans, drained and rinsed
- 1/4 cup green onion (whites removed and thinly sliced)
- 1/4 cup chopped cilantro (optional)
- Sour cream, for serving
- 5 cups shredded cabbage
Coleslaw
- 5 tablespoons mayonnaise
- 2–3 tablespoons water
- 1/4 cup green onions (white parts removed and thinly sliced)
- 1/4 cup white onion, peeled, minced and rinsed under cold water
- 1/2 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse and scrub the yams. Pierce each yam several times with a fork. Place the yams on a foil-lined baking sheet and bake for about 60 minutes (or about 30 minutes for small yams) until fork-tender. Cooking times will vary with yam size.
- While the yams roast, prepare the coleslaw: combine the shredded cabbage, mayonnaise, water, green onion, white onion, lemon juice, salt and pepper in a mixing bowl. Stir until evenly coated. Refrigerate until ready to serve.
- When the yams are cooked, remove them from the oven and allow them to cool slightly on a cutting board so they are safe to handle.
- Heat a large skillet over medium heat and sauté the chicken pieces in olive oil for 7–8 minutes per side, or until cooked through and no longer pink inside. Add the BBQ sauce to the skillet and stir to coat the chicken evenly. Remove from heat.
Assembly
- Place about one-quarter of the coleslaw on each plate.
- If using large yams, slice each yam in half lengthwise. If using small yams, cut a slit down the top of each and gently squeeze the ends toward the center to open the top. Place one half (or one small yam) on each portion of coleslaw, open side up.
- Spoon one-quarter of the BBQ chicken into the opened yam. Top with one-quarter of the black beans, a tablespoon of green onion and a tablespoon of chopped cilantro, if desired. Add a dollop of sour cream and serve immediately.
Notes
Optional substitutions: Use coconut oil instead of olive oil; replace mayonnaise with 3 tablespoons rice wine vinegar plus 2 tablespoons olive oil for a lighter dressing; or use cashew sour cream instead of traditional sour cream for a dairy-free option.
Cashew Sour Cream:
1 cup raw cashews soaked for 4–6 hours, then drained; 1/2–3/4 cup water; juice of 1/2 lemon; pinch of salt; 1 teaspoon apple cider vinegar. Process all ingredients in a food processor or high-speed blender until very smooth and creamy. Chill for at least 2 hours before using.
Nutrition (per serving)
- Calories: 813 kcal
- Carbohydrates: 90 g
- Protein: 59 g
- Fat: 23 g
- Saturated Fat: 4 g
- Cholesterol: 151 mg
- Sodium: 1003 mg
- Potassium: 3116 mg
- Fiber: 18 g
- Sugar: 10 g
- Vitamin A: 675 IU
- Vitamin C: 77.6 mg
- Calcium: 134 mg
- Iron: 4.7 mg
All nutritional information is an estimate and will vary based on specific brands, measurements and portion sizes.
Serving suggestions
This recipe is ideal for busy evenings: the yams roast hands-off while you make the coleslaw and cook the chicken. The combination of sweet, smoky and tangy makes it popular with kids and adults alike. Leftovers keep well—store chicken and yams separately from the coleslaw and reheat gently to preserve texture. Enjoy this balanced, flavorful meal any night of the week.