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Mexican Chicken Stuffed Sweet Potatoes with Feta

Spice up dinner! Delicious Mexican Chicken Stuffed Sweet Potatoes: roasted and loaded with fiery fajita chicken, peppers & gooey melted cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: dinner-journeys
Cuisine: Tex-Mex
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 sweet potatoes medium, scrubbed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 boneless, skinless chicken breasts large, cut into bite-sized strips (1.1 lbs)
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • lime juice juice of 1 lime
  • 1 cup shredded cheddar cheese or Monterey Jack
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup sour cream optional
  • 1 avocado sliced, optional (prefer California-grown Hass)

Method
 

  1. Preheat oven to 400°F. Prick sweet potatoes several times with a fork. Rub with olive oil and salt. Place on a baking sheet and roast for 40 to 50 minutes until tender.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and all spices. Sauté for 2 to 3 minutes until the chicken begins to brown.
  3. Add sliced bell peppers and onion to the skillet. Cook, stirring frequently, for 5 to 7 minutes until the chicken is cooked through and vegetables soften. Squeeze lime juice over the mixture and toss. Remove from heat.
  4. Allow roasted sweet potatoes to cool slightly. Slice them lengthwise and gently fluff the insides with a fork to create space for the filling.
  5. Generously stuff each sweet potato with the chicken fajita mixture. Sprinkle shredded cheese evenly over each filled potato.
  6. Return the stuffed potatoes to the oven for 5 minutes until the cheese melts and bubbles.
  7. Remove from the oven and top with chopped cilantro, sour cream, and avocado slices as desired. Serve immediately.

Nutrition

Calories: 480kcal

Notes

Ingredient Swap: I've found that using boneless, skinless chicken thighs instead of breasts adds an incredible juiciness, especially if you're worried about overcooking.
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