Chicken Stuffed Sweet Potatoes
This Chicken Stuffed Sweet Potatoes are an easy and healthy weeknight dinner recipe the whole family will enjoy! Plus it can be easily turned into a meal prep for the week. (Gluten-free and dairy-free as well)
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
- 4 sweet potatoes
- 2-3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 3-4 cups shredded chicken or leftover chicken
- 1/3-1/2 cup savoury cashew cream or pesto as much or as little you'd like to coat the chicken with
Heat oven to 400F.
Lightly coat your sweet potatoes (after scrubbing and patting drwith some oil and sprinkle some salt and garlic powder on. Prick them 4-6 times across the surface with a fork.
Place them on a sheet pan and bake until tender, usually 45 to 50 minutes. (Give the potatoes a gentle squeeze on the side to see if they’re done, they should feel tender and not firm.)
While the sweet potatoes are in the oven, coat your shredded chicken with the savoury cashew cream or pesto.
Once the sweet potatoes have cooled, cut each one lengthwise and top generously with chicken mixture.
Serving: 4sweet potatoes | Calories: 413kcal | Carbohydrates: 29g | Protein: 27g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1141mg | Potassium: 692mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18895IU | Vitamin C: 3.1mg | Calcium: 85mg | Iron: 1.4mg