Chicken Avocado Stuffed Sweet Potatoes (Printable Version)
# What You Need:
→ Sweet Potatoes
01 -
4 medium sweet potatoes
→ Chicken Filling
02 -
2 cups cooked chicken breast, shredded (about 2 large breasts)
03 -
1 ripe avocado, diced
04 -
1/4 cup red onion, finely chopped
05 -
1/4 cup fresh cilantro, chopped
06 -
1 small jalapeño, seeded and minced (optional)
07 -
2 tablespoons plain Greek yogurt
08 -
Juice of 1 lime
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon smoked paprika
11 -
Salt and black pepper, to taste
→ Toppings (optional)
12 -
1/4 cup crumbled feta cheese
13 -
Lime wedges
14 -
Extra cilantro leaves
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C).
02 -
Scrub the sweet potatoes and pierce each several times with a fork. Place on a baking sheet and bake for 40–50 minutes, or until fork-tender.
03 -
In a large bowl, combine shredded chicken, diced avocado, red onion, cilantro, jalapeño (if using), Greek yogurt, lime juice, cumin, smoked paprika, salt, and pepper. Gently toss to mix without mashing the avocado too much.
04 -
Remove the sweet potatoes from the oven and let cool slightly.
05 -
Slice each sweet potato lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork.
06 -
Spoon the chicken and avocado mixture into each sweet potato.
07 -
Top with crumbled feta, extra cilantro, and serve with lime wedges if desired.
# Additional Notes:
01 -
For a dairy-free version, omit Greek yogurt and feta or use plant-based alternatives.
02 -
Rotisserie chicken works well for convenience.
03 -
Add black beans or corn for extra texture and flavor.
04 -
Pairs well with a light green salad and a crisp white wine.