Try this Twice Baked Chicken Fajita Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 430. Roast sweet potatoes for one hour in the oven, pierce with a fork after 40 minutes. While the sweet potatoes are cooking, add a small amount of oil to a skillet. Add the onions and cook over medium-high heat. Once cooked, add the chicken, garlic and peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking. Mix until chicken is completely coated in the seasonings. Mix the beans through then take off heat and set aside.
Remove the sweet potatoes from the oven and allow them to cool for about 5 minutes until they are just warm enough to handle. Slice them in half. Slice around the inside of the skin, leaving 1cm 'wall' around the inside of the skin. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside.
Add the chicken fajita mixture to the flesh in the bowl. Mix it through until completely combined. Stir in the lime juice if desired. Stuff the potatoes with the fajita sweet potato mixture. Sprinkle with cheese and cilantro. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes).
Serve with any left over cilantro, lime wedges, avocado and smother in salsa dip.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 123 | ||
Calories from Fat: 16 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 9.3mg | 3 % | |
Sodium 48.4mg | 2 % | |
Potassium 470mg | 12 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 17.8g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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