I loved making these baked chicken fajita sweet potatoes and they were so simple too! Here’s the recipe…
Serves 2
- 2 sweet potatoes
- 1 chicken breast, sliced
- 1 tbsp olive oil
- 1/4 red onion, thinly sliced
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1/2 yellow pepper, sliced
- 1/2 tsp smoked paprika
- 1/4 tsp cumin powder
- 1 garlic clove, crushed
- 2 tbsp fresh coriander, chopped
- 2 tbsp cheddar, grated
- Juice of half a lime
- 1 tub fresh tomato salsa
- 1 avocado, cubed
Bake the sweet potatoes in the oven (200 degrees C) for 30-60 minutes depending on the size of your sweet potato. Meanwhile stir fry the red onion, garlic, peppers and chicken breast until cooked through and then add the cumin and paprika. Set aside.
Once the sweet potatoes are done (pierce the skins with a fork to check they are soft inside) remove them from the oven and carefully slice them in half on a chopping board. Scoop out the flesh by scoring around the edge, leaving a 1 cm ‘wall’. Slice small cubes into the flesh for easier removal. Transfer the sweet potato flesh to a mixing bowl and add the chicken fajita mixture you prepared earlier. Add the lime juice and fresh coriander and mix together.
Put the sweet potato skins, which should now look like ‘boats’ on a baking tray. Fill each sweet potato boat with the contents from the mixing bowl and top with grated cheddar. Put them back in the oven for 15 minutes or until the cheese has melted and browned nicely.
Serve with two sides of avocado cubes and fresh tomato salsa.
