Description
Delicious and nutritious meal.
Ingredients
Scale
- 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