#twice #baked #chicken #fajita #sweet #potatoes
twice baked chicken fajita sweet potatoes
merging two favourites into one delectable parcel, these chicken fajita sweet potatoes are a deliciously creamy way to change a meal from boring to fiesta! okay, so that sounded as cheesy as these are in cheese, but it’s the only way to best describe the flavour in these chicken fajita stuffed sweet potatoes.
Forget plain jacket potatoes, these loaded fajita sweet potatoes are sure to be a new family favourite. Filled with spiced peppers and chicken, the stuffed potato skins are topped with melting cheese for irresistible Mexican-inspired comfort food. See method
Ingredients
for 2 servings
2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
olive oil
FAJITA SEASONING
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Instructions
Preheat oven to 400 degrees F. Thoroughly wash sweet potatoes. Using a fork, carefully poke a few holes into the sides of both sweet potatoes and place them in an oven safe glass dish. Bake for 35-40 minutes or until slightly tender on the insides.
Chop the chicken breasts into bite sized pieces. Spray large skillet with nonstick cooking spray and cook the chicken on medium-high heat until pieces are fully cooked. Dice the onion and peppers and add to the skillet with the chicken along with black beans, onion powder, paprika, salt and pepper. Continue to cook for approx 5 minutes or until peppers are slightly tender. Remove from heat.
Once sweet potatoes are cooked, carefully slice each one in half. Score lines down each cut side vertically and then horizontally to form squares (imagine cutting a mango) and then carefully scoop the sweet potato cubes into a large bowl. Add the fajita ingredients from the skillet into the bowl and fold to combine.
Evenly distribute fajita filling into each sweet potato skin and top as desired. Enjoy!
Notes
Optional toppings: lite sour cream (save even more calories by subbing with plain nonfat Greek yogurt), mozzarella cheese, avocados, cilantro.
merging two favourites into one delectable parcel, these chicken fajita sweet potatoes are a deliciously creamy way to change a meal from boring to fiesta! okay, so that sounded as cheesy as these are in cheese, but it’s the only way to best describe the flavour in these chicken fajita stuffed sweet potatoes.
Forget plain jacket potatoes, these loaded fajita sweet potatoes are sure to be a new family favourite. Filled with spiced peppers and chicken, the stuffed potato skins are topped with melting cheese for irresistible Mexican-inspired comfort food. See method
Ingredients
for 2 servings
2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
olive oil
FAJITA SEASONING
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Instructions
Preheat oven to 400 degrees F. Thoroughly wash sweet potatoes. Using a fork, carefully poke a few holes into the sides of both sweet potatoes and place them in an oven safe glass dish. Bake for 35-40 minutes or until slightly tender on the insides.
Chop the chicken breasts into bite sized pieces. Spray large skillet with nonstick cooking spray and cook the chicken on medium-high heat until pieces are fully cooked. Dice the onion and peppers and add to the skillet with the chicken along with black beans, onion powder, paprika, salt and pepper. Continue to cook for approx 5 minutes or until peppers are slightly tender. Remove from heat.
Once sweet potatoes are cooked, carefully slice each one in half. Score lines down each cut side vertically and then horizontally to form squares (imagine cutting a mango) and then carefully scoop the sweet potato cubes into a large bowl. Add the fajita ingredients from the skillet into the bowl and fold to combine.
Evenly distribute fajita filling into each sweet potato skin and top as desired. Enjoy!
Notes
Optional toppings: lite sour cream (save even more calories by subbing with plain nonfat Greek yogurt), mozzarella cheese, avocados, cilantro.
