Chicken Fajita Stuffed Sweet Potatoes

These Chicken Fajita Stuffed Sweet Potatoes are a family friendly meal to make any night of the week. Baked sweet potatoes are filled with a stew-like chicken fajita combo of ingredients and then they’re topped with guacamole and pico de gallo.  

chicken-fajita-stuffed-sweet-potatoes

These Chicken Fajita Stuffed Sweet Potatoes are filled with a perfectly seasoned stew-like fajita mixture of chicken, onion, garlic, red pepper, cilantro and tomato.   They’re delicious, healthy and super quick and easy to make!  

chicken-fajita-stuffed-sweet-potatoes

STUFFED SWEET POTATOES RECIPE 

  • Sweet Potatoes
  • Chicken
  • Onion
  • Red Pepper
  • Canned Tomatoes
  • Fresh Cilantro

These Chicken Stuffed Sweet Potatoes come together easily.  While the potatoes are baking in the oven, you’ll  simmer the chicken, onion, red pepper, garlic, cilantro and tomatoes until the combo is tender and juicy and deliciously fragrant.  You could add seasoning from a packet, but I lightly season things here with cumin, oregano and coriander. 

chicken-fajita-stuffed-sweet-potatoes

As for sweet potatoes, they’re a rich source of vitamin, minerals and antioxidants.  They help to stabilize blood sugar,  boost brain function, enhance immunity, promote healthy eyes and aid with weight loss.  So they’re a healthier and gluten-free choice over flour tortillas for stuffing with fajita mixture.

chicken-fajita-stuffed-sweet-potatoes

chicken-fajita-stuffed-sweet-potatoes

MEXICAN DINNER RECIPES

 

chicken-fajita-stuffed-sweet-potatoes
Yield: 4 Servings

Chicken Fajita Stuffed Sweet Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

These Chicken Fajita Stuffed Sweet Potatoes are filled with a perfectly seasoned stew-like fajita mixture of chicken, onion, garlic, red pepper, cilantro and tomato.   They're delicious, healthy and super quick and easy to make!  

Ingredients

  • 4 whole medium size sweet potatoes
  • 2-3 tablespoons extra-virgin olive oil
  • 1 pound chicken breasts (about 3 chicken breasts)
  • 1 large yellow onion, peeled and sliced
  • 1 large red pepper, sliced
  • 1 large bell pepper, sliced (optional)
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons fresh cilantro, chopped
  • 1 15 ounce can chopped tomatoes, mostly drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon coriander
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 375 degrees
  2. Poke cleaned sweet potatoes with a fork or knife
  3. Heat olive oil in large skillet or Dutch oven.
  4. Add the onion and red pepper and saute for about 5 minutes
  5. Add the garlic and cook for another minute or two
  6. Add the chicken breasts and cook over low heat 3 minutes on each side
  7. Add the canned tomatoes and the fresh cilantro
  8. Add the cumin, oregano, coriander
  9. Simmer on low for 15-20 minutes or until the chicken is tender
  10. Turn the heat off and remove the chicken from the pan
  11. Shred the chicken and return to the pan and blend in with the other ingredients
  12. Add sea salt and freshly ground black pepper to taste
  13. Garnish with guacamole and pico de gallo

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