Chicken Fajita Stuffed Sweet Potatoes are a hearty way to change up fajita night without making the meal complicated.
Instead of tortillas, the seasoned chicken and peppers are piled into baked sweet potatoes, so everything is served in one filling portion.
There’s a lot going on without needing a long list of toppings. The fajita filling has chicken, peppers, onions, and black beans, followed by a little melted cheese and a cool lime yogurt sauce. Cilantro and green onions can go on at the end for a fresh finish.
With 57 grams of protein per serving, this works well as a high protein dinner when something substantial is needed.
The sweet potatoes take most of the cooking time, but that part is hands-off.
The chicken filling can be prepared while they bake, which keeps the process manageable for a weeknight.
Why You’ll Love This Chicken Fajita Stuffed Sweet Potatoes
57 Grams of Protein Per Serving
Each stuffed sweet potato has 57 grams of protein, making this a substantial main dish without needing another protein on the side.
Fajita Night Without the Tortillas
The familiar chicken, peppers, onions, spices, and cheese are all here. The baked sweet potato gives them a different base and makes each serving easy to portion.
Plenty in One Serving
Chicken, black beans, vegetables, and a whole sweet potato make this a complete meal. A simple salad can be added, but it doesn’t need much alongside it.
The Lime Sauce Keeps It Fresh
The Greek yogurt sauce is light and tangy against the warm fajita filling. It only takes a minute to mix.
Easy to Work Ahead
The potatoes and filling can both be prepared ahead and stored separately. Assemble and heat them when dinner time rolls around.
Ingredient Substitutions
Chicken Breast
Boneless, skinless chicken thighs can be used instead. They may need a little additional cooking time and will increase the fat content.
Bell Peppers
Use any combination of red, yellow, orange, or green bell peppers. There’s no need to buy specific colors.
Black Beans
Pinto beans are an easy substitute and work with the same seasonings.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can be used in the same amount.
Greek Yogurt
Plain regular yogurt works if Greek yogurt isn’t available. The sauce may be slightly thinner.
Fresh Lime Juice
Bottled lime juice is fine for the sauce and filling when fresh limes aren’t available.
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Chicken Fajita Stuffed Sweet Potatoes
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Chicken Fajita Filling:
- 1½ pounds boneless skinless chicken breast thinly sliced
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 1 cup black beans rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- ½ cup shredded reduced-fat Mexican blend cheese
For the Lime Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon water
- ⅛ teaspoon salt
Toppings:
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
Instructions
- Preheat the oven to 400°F.
- Pierce the sweet potatoes several times with a fork.
- Rub the sweet potatoes with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt.
- Place the sweet potatoes on a baking sheet and bake for 45 to 55 minutes, or until tender.
- Mix the chili powder, cumin, smoked paprika, garlic powder, oregano, ½ teaspoon salt, and black pepper in a small bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and half of the seasoning mixture. Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a plate.
- Add the red bell pepper, green bell pepper, and onion to the skillet. Cook until the vegetables are tender.
- Return the chicken to the skillet and add the black beans, remaining seasoning mixture, and 1 tablespoon lime juice. Cook for about 2 minutes, stirring occasionally, until heated through.
- Whisk the Greek yogurt, 1 tablespoon lime juice, water, and ⅛ teaspoon salt in a small bowl.
- Cut a lengthwise slit in the center of each baked sweet potato and gently open it.
- Divide the chicken fajita filling evenly among the sweet potatoes. Sprinkle the cheese over the filled sweet potatoes.
- Return the stuffed sweet potatoes to the oven for about 5 minutes, or until the cheese melts.
- Drizzle each sweet potato with the lime yogurt sauce and top with cilantro and green onions.
Notes
Tips and Tricks
Choose similar-sized potatoes – Sweet potatoes that are close in size will finish baking at roughly the same time. Slice the chicken thinly – Thin pieces cook quickly and are easier to spoon into the sweet potatoes. Don’t crowd the skillet – If the chicken is packed tightly into a smaller skillet, it can release moisture and cook less evenly. Make the sauce ahead – The lime yogurt sauce can be refrigerated until the stuffed potatoes are ready to serve.Storing and Reheating
Refrigerator – Store the sweet potatoes, chicken filling, and yogurt sauce separately in airtight containers for up to 4 days. Microwave – Reheat the sweet potato and chicken filling until hot, then add the cold yogurt sauce and toppings. Oven – Assemble the potatoes without the yogurt sauce and heat at 350°F until warmed through. Add the sauce after reheating. Meal prep – Keep the sauce and fresh toppings separate until serving so everything stays fresh.Nutrition
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