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Sweet Potato Risotto with BBQ Chicken

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Sweet Potato Risotto with BBQ Chicken

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Course: Main Course
Cuisine: Italian
Keyword: barbecue, chicken, risotto, sweet potatoes
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 8 servings
Calories: 326kcal


  • 1 medium sweet potato
  • 1 cup water
  • 1 medium onion
  • 1 clove garlic
  • 1 cup white rice, short grain
  • 3 3/4 cup chicken broth, low-sodium
  • 1 ounce Parmesan cheese
  • 1/2 teaspoon nutmeg
  • 2 pound chicken breast
  • 1 cup barbecue sauce


  • Place sweet potato in a small pan in the oven at 350 for one hour to cook it.  Remove from oven and scoop out the flesh and set aside.
  • Spray 3-quart nonstick saucepan with cooking spray. Heat water to boiling in saucepan over medium-high heat. Chop onion and garlic. Cook onion and garlic in water 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly. Stir in sweet potato and 1/2 cup of the broth. Reduce heat slightly, but allow it to continue to boil. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.  Add parmesan cheese and nutmeg. 
  • Brush chicken breasts with barbecue sauce and bake in oven at 350 degrees for about 20-30 minutes (depending on the thickness of your chicken).  Serve with peppers and peaches if you have any left from the week.
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Calories: 326kcal | Carbohydrates: 38g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 509mg | Fiber: 2g | Sugar: 10g

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