Chicken

1. Rub 2 tablespoons 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 your sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt on it.
2. Place the cut side 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 tablespoons 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 the peppers are softened.

Chicken Mixture

1. Add your chicken to the peppers and onion mixture,
2. Add 2 tablespoons 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°F for 15 minutes.
4. Remove, top with your favorite toppings!!

ENJOY!