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!