Chicken Fajita Stuffed Sweet Potatoes (Printable Version)

Roasted sweet potatoes filled with spiced chicken, sautéed peppers, and topped with creamy yogurt and fresh cilantro.

# Ingredient List:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Fajita Chicken

02 - 2 boneless, skinless chicken breasts (14 oz), sliced into thin strips
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced

→ Toppings

15 - 100 grams Greek yogurt
16 - 1 small bunch fresh cilantro, chopped
17 - 1 lime, cut into wedges

# Directions:

01 - Preheat the oven to 400°F. Pierce sweet potatoes with a fork several times, place on a baking sheet, and roast for 40 to 50 minutes until tender.
02 - Combine chicken strips with olive oil and spices (smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, pepper) in a bowl, mixing thoroughly.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, until lightly browned and fully cooked. Remove from skillet and set aside.
04 - In the same skillet, add sliced bell peppers and onion. Sauté for 5 to 7 minutes until softened and slightly caramelized.
05 - Return cooked chicken to skillet, toss with vegetables, and cook for an additional 1 to 2 minutes to blend flavors and heat through.
06 - Allow roasted sweet potatoes to cool slightly. Make a lengthwise slit on each one and gently fluff interiors with a fork.
07 - Fill each sweet potato with the chicken fajita mixture. Top with Greek yogurt, chopped cilantro, and a squeeze of lime juice. Serve immediately with extra lime wedges.

# Expert Tips:

01 -
  • Everything cooks in under an hour, and most of that time the oven does the work while you chop peppers.
  • The sweet potato skin gets crispy and holds all the fajita filling without falling apart, no tortilla needed.
  • Leftovers reheat beautifully, and the flavors get even better the next day.
02 -
  • Do not skip piercing the sweet potatoes before roasting, I forgot once and one of them burst in the oven, it was a mess.
  • Let the chicken sit undisturbed in the skillet for the first few minutes so it develops a sear, moving it too early makes it steam instead of brown.
  • If your peppers release too much water, turn up the heat for the last minute to evaporate the liquid and bring back the caramelization.
03 -
  • Roast an extra sweet potato or two, they are great for breakfast the next morning topped with eggs and hot sauce.
  • If your chicken strips are uneven in size, pull the smaller pieces out of the skillet early so they do not overcook while the larger ones finish.
  • Taste the fajita mix before stuffing the potatoes, a little extra lime or salt at the end can make all the difference.

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