Chicken Stuffed Sweet Potatoes Food

CHICKEN-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Pierce the sweet potatoes and place them on a large baking tray.
• In a bowl, add the chicken breasts, oil, garlic, paprika, salt and pepper, and mix well to coat.
• Place the chicken breasts onto an oven-proof dish and transfer to the baking tray to bake at the same time as the sweet potatoes.
• After 25-30 minutes check if the chicken is done, depending on the size of the sweet potatoes, they may take longer to cook.
• If the chicken is ready, remove from the oven and shred using 2 forks.
• Chop the spring onions, add the mozzarella and mix everything with the shredded chicken.
• When the sweet potatoes are tender, cut them in half horizontally, but not all the way through, and stuff with the chicken mixture.
• Return to the oven for 5-10 minutes so the cheese can melt.
• Serve with a dollop of sour cream or Greek yogurt, or just on their own.

HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES

Steps:

• Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
• Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
• Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!