Ingredients for 4 servings:
*Remember to tweak the recipe to fit your diet and goals. To reduce the amount of carbs, consider using 1/2 sweet potato instead of a whole one and use low/zero calorie sweetener such as Stevia.*
Set oven to 350F. Pierce sweet potatoes with a fork and place on a baking sheet. Bake in the oven for about 1.5 hour or until the sweet potatoes are soft (not mushy).
Fill a pot with water and bring to a boil on high heat. Add minced garlic to the water and reduce heat to a simmer (on low-medium heat) and toss in chicken breasts. Cook for about 35 minutes.
Pull chicken apart using a fork and your hands and place in a bowl.
In a separate bowl, mix the ingredients to make the BBQ sauce.
Pour the sauce over the pulled/shredded chicken and stir with a spatula. Season to taste with sea salt and pepper but don’t get too carried away!
Slice open a sweet potato. Add 1 serving of pulled chicken (about 4 oz) and then your desired toppings.