There's only a few more months before you've got 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 on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer and bake until beginning to brown, 20 minutes. Sweet potato will finish cooking in a later step. While sweet potato cooks, 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 medium mixing bowl and cover with plastic wrap. Allow to cool at least 5 minutes.
Finish the Sweet Potato Rounds
After sweet potatoes have baked 20 minutes, remove baking sheet from oven and flip rounds over. Bake until potatoes are golden brown and tender, 12-15 minutes. Remove from oven and season both sides with ranch seasoning.
Sauce the Chicken
Once chicken has cooled, use two forks or your hands to shred into bite-sized pieces. Alternatively, coarsely chop chicken. Add half the BBQ sauce (reserve remaining for sandwich) and half the Sriracha to chicken and toss to combine. Taste chicken, and add remaining Sriracha if desired. Omit Sriracha entirely if heat averse.
Toast the Buns
Place brioche buns directly on oven rack and toast until lightly browned, 2-3 minutes. Place a Swiss cheese slice on bottom bun. Add remaining BBQ sauce, shredded chicken, arugula, and top bun. Add a serving of sweet potato rounds to plate.