Chicken Fajita Stuffed Sweet Potatoes
Chicken Fajita Stuffed Sweet Potatoes are a high protein dinner with seasoned chicken, vegetables, and a creamy lime yogurt sauce.
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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
Calories: 683kcalCarbohydrates: 85gProtein: 57gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 119mgSodium: 965mgPotassium: 2379mgFiber: 17gSugar: 15gVitamin A: 33663IUVitamin C: 75mgCalcium: 355mgIron: 6mg
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