Taco-Spiced Shredded Chicken Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 packet taco seasoning
• 1/2 cup frozen corn
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt to taste
• Ground black pepper to taste
• Optional: shredded cheese, sour cream, diced avocado

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pierce sweet potatoes with a fork and bake for 40 minutes or until tender.
3. 3 While potatoes bake, heat olive oil in a skillet over medium heat.
4. 4 Add shredded chicken, taco seasoning, and corn to the skillet; cook for 3-4 minutes.
5. 5 Stir in diced red onion and cook until softened.
6. 6 Halve the baked sweet potatoes lengthwise and fluff insides with a fork.
7. 7 Stuff each potato half with the taco-spiced chicken mixture.
8. 8 Garnish with cilantro and serve with lime wedges on the side.

Equipment

• Baking sheet
• Skillet
• Fork
• Knife

Variations

• Add diced tomatoes and green chilies to the chicken mixture for extra kick.
• Use ground turkey instead of chicken for a leaner option.

Substitutions

• If you can't find taco seasoning, use 1 teaspoon chili powder, 1/2 teaspoon cumin, and a pinch of paprika.

Pairings

• Black bean salad
• Mexican street corn
• Fresh fruit salad

Nutrition

Tips

• For extra flavor, add a dollop of sour cream or a sprinkle of cheese before serving.
• Make sure to let the chicken cool before shredding to avoid splatters and burns.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a fresh mango salsa or a side of black beans for a complete meal.
• Serve with a refreshing cilantro-lime rice on the side.

FAQ