If you’re searching for a delicious and nutritious meal that’s easy to prepare, look no further than Chicken Avocado Stuffed Sweet Potatoes. This recipe is a delightful fusion of flavors and textures, combining tender, sweet potatoes with a creamy chicken and avocado filling that promises to satisfy both your cravings and your dietary preferences. Not only is it gluten-free, but it’s packed with proteins, healthy fats, and essential nutrients, making it an excellent choice for lunch or dinner. The best part? It’s a one-of-a-kind dish that can be prepared in under an hour for a hearty family meal or a cozy night in.
The infrastructure of this recipe begins with roasting sweet potatoes to achieve that perfect soft interior, which pairs beautifully with the savory chicken, fresh veggies, and zesty lime juice. You’ll also appreciate the addition of spices and optional toppings like feta cheese, which elevate the flavor profile, ensuring every bite is nothing short of extraordinary. Whether you’re feeding a crowd or enjoying a meal alone, this dish is guaranteed to impress with its beautiful presentation and incredible flavor.
Moreover, stuffed sweet potatoes are not just a feast for the palate but also a tremendous way to showcase wholesome ingredients. From the bright green avocado to the vibrant red onion, it’s a colorful, healthful dish that’s sure to turn heads. In this blog post, we’ll walk you through the process of making Chicken Avocado Stuffed Sweet Potatoes step-by-step, including variations you might want to try. So, roll up your sleeves and get ready to whip up a truly delightful dish that’s as nourishing as it is delicious!
Why You’ll Love This Chicken Avocado Stuffed Sweet Potatoes
- This recipe is simple and straightforward, making it perfect for busy weeknights.
- It combines the sweetness of the potatoes with a savory, creamy chicken mixture, creating a balanced dish.
- Highly customizable—add your favorite vegetables or try different proteins.
- Packed with nutrition, this meal is gluten-free and offers healthy fats from avocados.
- Great for meal prep; make a batch for easy lunches throughout the week.
Preparation Phase & Tools to Use
Before diving into this scrumptious recipe, it’s crucial to prepare your kitchen and gather the necessary tools. Ensure you have a large baking sheet for roasting the sweet potatoes, a mixing bowl for combining the filling, and a sharp knife for chopping. When selecting sweet potatoes, look for vibrant, smooth skin, as this will yield the best flavor and texture. Preheat your oven to 400°F (200°C) and give the sweet potatoes a good scrub under running water to remove any dirt.
Having these tools ready will streamline the cooking process. You’ll also need measuring spoons for precise spice measurements and a fork for fluffing the sweet potatoes once they are roasted. Assembly is key here: set up a workstation where you can easily slice the potatoes and fill them with the flavorful chicken and avocado mixture. Once everything is prepped, you’re ready to create a dish that’s not only delicious but also visually stunning.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
- Lime wedges (optional)
- Extra cilantro leaves (optional)
Instructions
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Take your medium sweet potatoes, giving them a good scrub to remove any dirt. Once cleaned, use a fork to pierce each potato several times to allow steam to escape during cooking. Place them on a baking sheet and slide them into the oven. Bake the sweet potatoes for approximately 40–50 minutes. You’ll want them fork-tender, so check for doneness by inserting a fork into the thickest part.
Step 2: Prepare the Filling
While the sweet potatoes roast, it’s time to prepare the chicken and avocado filling. In a large mixing bowl, combine your shredded chicken, diced avocado, finely chopped red onion, and cilantro. If you’re adventurous, add in the minced jalapeño for a kick of heat. To this flavor-packed mixture, incorporate plain Greek yogurt, freshly squeezed lime juice, ground cumin, smoked paprika, and season with salt and black pepper to taste. Gently toss everything until it’s thoroughly blended, but be careful not to mash the delicate avocado. You want chunks for that delightful texture!
Step 3: Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are roasted and slightly cooled, remove them from the oven. Make a careful lengthwise slice in each potato, ensuring you don’t cut all the way through. This is where the fun begins! Use a fork to fluff the insides a bit, creating a cozy space for your filling. Generously spoon the chicken and avocado mixture into each sweet potato, allowing it to overflow just slightly for that appetizing look. Optionally, sprinkle crumbled feta cheese and garnish with extra cilantro. Serve with lime wedges on the side for an added zing!
Variations
- Protein: Swap shredded chicken for cooked ground turkey, shredded beef, or even a plant-based protein like beans for vegetarians.
- Vegetables: Add spinach, corn, or tomatoes to the filling for extra nutrition and flavor.
- Spices: Experiment with different spices or hot sauce to customize the heat level according to your family’s taste.
Cooking Notes
- Ensure the sweet potatoes are completely cooked by checking doneness with a fork; they should be easy to puncture.
- Let the roasted sweet potatoes cool slightly before slicing to avoid burns and make easier handling.
- You can prepare the filling in advance and store it in the refrigerator for up to 2 days before stuffing the potatoes.
Serving Suggestions
- Serve with a side salad for a touch of freshness and crunch.
- Pair with a light, fruity beverage like iced tea or lemonade to complement the dish.
Tips
- For ideal texture, choose sweet potatoes that feel firm and heavy when holding them.
- Don’t rush the baking process; the sweeter the potato, the more flavorful the final product.
- When mixing the filling, try not to overmix, so the avocado maintains its creamy texture without turning mushy.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 35g per serving
- Sodium: 500mg per serving
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. However, it’s best to stuff the sweet potatoes just before serving to keep them fresh.
Can I freeze stuffed sweet potatoes?
Although freezing is possible, it’s recommended to freeze them before adding the filling. With prepped ingredients, they can be easily baked when you’re ready to enjoy.
What can I substitute for Greek yogurt?
You can use sour cream, buttermilk, or a dairy-free alternative such as almond yogurt if you’re looking for a non-dairy option.
Can I cook the sweet potatoes in the microwave?
Absolutely! You can microwave them for about 10-12 minutes, turning halfway through. Just be sure to prick them with a fork first.
Conclusion
In conclusion, Chicken Avocado Stuffed Sweet Potatoes are not just a meal; they are an experience filled with culinary delight. Easy to make and even easier to enjoy, this recipe brings together wholesome ingredients in a way that’s nourishing, appealing, and most importantly, delicious. Whether you stick to the classic filling or explore the variations, you’re guaranteed to leave your kitchen feeling pleased with the delicious outcome. Don’t hesitate to share your creations and any unique twists you’ve tried in the comments below. Happy cooking!
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Chicken Avocado Stuffed Sweet Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Delicious and nutritious meal.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
- Lime wedges (optional)
- Extra cilantro leaves (optional)
Instructions
- Start by preheating your oven to 400°F (200°C). Take your medium sweet potatoes, giving them a good scrub to remove any dirt. Once cleaned, use a fork to pierce each potato several times to allow steam to escape during cooking. Place them on a baking sheet and slide them into the oven. Bake the sweet potatoes for approximately 40–50 minutes. You’ll want them fork-tender, so check for doneness by inserting a fork into the thickest part.
- While the sweet potatoes roast, it’s time to prepare the chicken and avocado filling. In a large mixing bowl, combine your shredded chicken, diced avocado, finely chopped red onion, and cilantro. If you’re adventurous, add in the minced jalapeño for a kick of heat. To this flavor-packed mixture, incorporate plain Greek yogurt, freshly squeezed lime juice, ground cumin, smoked paprika, and season with salt and black pepper to taste. Gently toss everything until it’s thoroughly blended, but be careful not to mash the delicate avocado. You want chunks for that delightful texture!
- Once the sweet potatoes are roasted and slightly cooled, remove them from the oven. Make a careful lengthwise slice in each potato, ensuring you don’t cut all the way through. This is where the fun begins! Use a fork to fluff the insides a bit, creating a cozy space for your filling. Generously spoon the chicken and avocado mixture into each sweet potato, allowing it to overflow just slightly for that appetizing look. Optionally, sprinkle crumbled feta cheese and garnish with extra cilantro. Serve with lime wedges on the side for an added zing!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 500 mg
- Protein: 35 g