These are the months to get your BBQ game back on and why not get yourself in fighting form with this chicken feast? Sweet potato rounds are roasted and tossed in tangy ranch seasoning, making the perfect mix of salty and sweet. The pulled chicken is flavored with sweet BBQ sauce and hot Sriracha and served on a soft brioche bun with Swiss and arugula. BBQ game, set, match.
Cut sweet potato into ¼" rounds.
Place sweet potato rounds on prepared baking sheet and toss with 1 Tbsp. olive oil. Massage oil into potatoes.
Spread into a single layer and bake in hot oven until beginning to brown, 20 minutes.
Remove from oven. Sweet potato rounds will finish cooking in a later step.
While sweet potato rounds bake, sear chicken.
Cook the Chicken
Pat chicken breasts dry.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes.
Flip chicken and reduce heat to medium-low. Add ¼ cup water, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-11 minutes.
Transfer to a mixing bowl and cover with plastic wrap. Set aside at least 5 minutes.
Finish the Sweet Potato Rounds
After sweet potato rounds have baked 20 minutes, remove baking sheet from oven and flip rounds.
Bake again until rounds are golden brown and tender, 12-15 minutes.
Season both sides of cooked rounds with ranch seasoning.
Sauce the Chicken
Once sweet potato rounds are finished cooking, shred cooled chickeninto bite-sized pieces. Alternatively, coarsely chop chicken.
Add half the BBQ sauce (reserve remaining for sandwich) and half the Sriracha to chicken and combine. Taste chicken, and add remaining Sriracha if desired. Omit Sriracha entirely if spice-averse.
Toast the Buns
Place brioche buns directly on oven rack and toast until lightly browned, 2-3 minutes.
Plate dish as pictured on front of card, placing a Swiss cheese slice on bottom bun, then adding remaining BBQ sauce, shredded chicken, arugula, and top bun. Bon appétit!