Chicken Fajita Sweet Potato Skins

Chicken Fajita Sweet Potato Skins

4.9(211)

Cook Time
-
Total Time
-
Yield
2 servings

Ingredients

  • 2 sweet potatoes
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ onion, sliced
  • 1 chicken breast
  • 3 tablespoons mozzarella cheese, divided
  • olive oil

Fajita Seasoning

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutrition Info

  • Calories 585
  • Fat 20g
  • Carbs 71g
  • Fiber 11g
  • Sugar 24g
  • Protein 33g

How to Make It

1. Step
Preheat oven to 400˚F (200˚C).
2. Step
Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
3. Step
Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each “boat.”
4. Step
Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
5. Step
Mix the fajita seasoning ingredients together.
6. Step
Drizzle in olive oil. Season the boats and veggies.
7. Step
Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
8. Step
Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
9. Step
Shred the chicken with 2 forks and mix together with the veggies.
10. Step
Fill up sweet potato boats and top with mozzarella cheese.
11. Step
Bake for 5 more minutes, or until cheese is melted.
12. Step
Garnish with your favorite toppings (we used guacamole and cilantro).
13. Step
Enjoy!

Tags

Casual PartyTongsMixing BowlOven MittsCutting BoardChef's KnifeParchment PaperBaking PanMeasuring SpoonsGame DayAppetizersBakeMexicanAmericanOven

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