Chicken Fajita Stuffed Sweet Potatoes

Chicken Fajitas stuffed into a Sweet Potato making for absolutely delicious dinner! One bowls meals are definitely my jam and these bad boys are a meal in one!  I love to be able to put dinner into a bowl curl up on the couch to eat.   I mean you can do it with a plate, but that isn’t as easy since I a train wreck… meaning I WILL find a way to make a mess… its just a given… Being able to put it in a bowl and enjoy just makes life easier and safer for my couch…

How to make:

Rub 1.5 tablespoon of Fajita Seasoning on your Chicken Breast or Chicken Tenderloins.  Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).  Next, slice you sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt it.  Place the cut side down on a sheet pan and cook for 25-30 minutes at 375 degrees f.  Dice your peppers and onions and add them to a sauté pan with 2 of Oil (avocado or olive).  Stir every few minutes until the onion is translucent and peppers are softened.  

Once your chicken is done, you can dice or shred it.  I preferred shredded because I think its just easier, but you can do it however you prefer.  Add you chicken to the peppers and onion mixture, 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.  Allow to simmer on low for 7 minutes.  

When your sweet potatoes are done, scoop out the insides of your sweet potato, leaving about 1/4 inch of flesh along the skin.  This is important so that the skin holds the mixture.  Add the scooped out sweet potato to a bowl with 1/4 cup chicken broth, 2 tablespoon of ghee or butter and 1/4 teaspoon of sea salt.  Mash the sweet potatoes.  Add in the chicken mixture and combine.  Once mixed add the mixture back into your skins (about 1/2 to 3/4 cup to each skin).  Place pan back at 350 for 15 minutes. 

Once done cooking top with your favorite topping! Mine is Tessemae’s Avocado Ranch, Avocado and Salsa. My husband likes a little more kick so he adds hot sauce, salsa and jalapeño. This is a great meal prep item for weekly lunches to.  You can easily double or even triple the recipe if necessary!!  

ENJOY!

Fajita Stuffed Sweet Potatoes

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• Author: A Twisted Plate
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Chicken Fajita Stuffed Sweet Potato is the perfect one dish meal!

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Scale 1x2x3x

Ingredients

Chicken

• 2 pounds of chicken breast/chicken tenderloins
• 2 tablespoon Fajita Seasoning (see below/use your own)

Sweet Potatoes

• 4 Large/Extra Large Sweet Potatoes
• Olive Oil
• Sea Salt

Peppers and Onions

• 2 tablespoon Olive or Avocado Oil
• 1 cup Spanish Onion
• 1/2 cup Yellow Pepper
• 3/4 cup Green Pepper
• 1/2 cup Red Pepper

Chicken Mixture

• Shredded/Cubed Chicken (from above)
• Peppers and Onions (from above)
• 2 tablespoon Fajita Seasoning (see below/use your own)
• 1/2 cup Chicken Broth or Water

Sweet Potato Stuffing

• Sweet Potato
• 1/4 cup Chicken Broth
• 2 tablespoon Ghee/Butter
• 1/4 teaspoon Sea Salt

Fajita Seasoning

• 2 tablespoons Chili Powder
• 1.5 tablespoons Cumin
• 1 tablespoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Sea Salt
• 1/2 teaspoon Onion  Powder
• 1/2 teaspoon Pepper
• Onion Powder

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Instructions

Chicken

1. Rub 2 tablespoon of Fajita Seasoning on your Chicken Breast
2. Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).
3. Shred or Cube the Chicken

Sweet Potatoes

1. Slice you sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt it.
2. Place the cut side down on a sheet pan and cook for 25 to 30 minutes (until fork tender) at 375 degrees f.
3. Scoop out the insides of your sweet potato, leaving about 1/4 inch of flesh along the skin.  This is important so that the skin holds the mixture.
4. Add the scooped out sweet potato to a bowl with 1/4 cup chicken broth, 2 tablespoon of ghee or butter and 1/4 teaspoon of sea salt.
5. Mash the sweet potato.

Peppers and Onions

1. Dice your peppers and onions then add them to a sauté pan with 2 tablespoons of Oil (avocado or olive).
2. Stir every few minutes.
3. Cook until the onion is translucent and peppers are softened.

Chicken Mixture

1. Add you chicken to the peppers and onion mixture,
2. Add 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.
3. Bring to a light boil, reduce to low heat and simmer for 7 minutes

Stuffing the Sweet Potatoes

1. Add the Chicken Mixture to your mashed sweet potatoes and stir.
2. Once mixed add the mixture back into your skins (about 1/2 cup to each skin).
3. Back at 350 for 15 minutes.
4. Remove, top with your favorite toppings!!

ENJOY!

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• Category: Dinner