Description
Chicken Fajita Stuffed Sweet Potato is the perfect one dish meal!
Ingredients
Scale
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
Instructions
Chicken
- Rub 2 tablespoon of Fajita Seasoning on your Chicken Breast
- Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).
- Shred or Cube the Chicken
Sweet Potatoes
- 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 to 30 minutes (until fork tender) at 375 degrees f.
- 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 potato.
Peppers and Onions
- Dice your peppers and onions then add them to a sauté pan with 2 tablespoons of Oil (avocado or olive).
- Stir every few minutes.
- Cook until the onion is translucent and peppers are softened.
Chicken Mixture
- Add you chicken to the peppers and onion mixture,
- Add 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.
- Bring to a light boil, reduce to low heat and simmer for 7 minutes
Stuffing the Sweet Potatoes
- Add the Chicken Mixture to your mashed sweet potatoes and stir.
- Once mixed add the mixture back into your skins (about 1/2 cup to each skin).
- Back at 350 for 15 minutes.
- Remove, top with your favorite toppings!!
ENJOY!