Taco Chicken Stuffed Sweet Potatoes

Servings
6

Prep Time

Cook Time

Ingredients

3 sweet potatoes

2 Roma tomatoes, diced

2 tablespoons chopped cilantro

¼ red onion, finely diced

½ lime, juice

1 tablespoon Natural Grapeseed Oil

1 pound boneless skinless chicken breasts

1 ½ tablespoons Taco Seasoning

½ cup sour cream

¼ cup shredded cheddar cheese

Nutritional Info

Calories:

230

Fat:

9g

Saturated Fat:

4g

Carbohydrates:

17g

Fiber:

3g

Protein:

20g

Cholesterol:

60mg

Sodium:

200mg

Taco Chicken Stuffed Sweet Potatoes - Wildtree Recipes
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Method of Preparation

Preheat oven to 400°F. Wash and wrap potatoes in foil. Bake for about an hour or until potatoes are cooked through. (Alternatively, microwave on high for 5-8 minutes or until tender.) Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop out some of the potato flesh with a spoon leaving a shell to hold the filling. Meanwhile prepare Pico de Gallo by combining tomato, cilantro, onion, and lime juice. Season with salt if desired. Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium heat. Season chicken breasts with Taco Seasoning. Cook chicken for about 5 minutes on each side or until chicken is cooked through: 165°F. Transfer to a cutting board to cool slightly, then shred or dice. Mash the scooped out sweet potato with sour cream. Fold in cooked chicken. Fill each potato shell with the chicken mixture. Top each with cheese. Bake at 400°F for 10-15 minutes or until cheese is melted and filling is heated through. Serve potatoes with prepared Pico de Gallo

Submitted By:
Wildtree from Lincoln, RI

Meal Type:
Dinner Favorites,  Meals Under 450 Calories ,  Kid Friendly

Wildtree Product(s):
Taco Seasoning   Taco Seasoning (large Plastic)