Fajita Chicken Stuffed Sweet Potatoes
INGREDIENTS:
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1 very small sweet potato, rinsed and tightly wrapped in tin foil.
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1 chicken cutlet (or breast if making a bigger quantity)
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Mild salsa (about ½ - ¾ cup)
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1 green bell pepper, quartered and julienned (thinly sliced)
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1 bunch scallions/green onions, thinly sliced (discard the root end)
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1 tablespoon olive oil
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1 tablespoon shredded cheese of choice
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Lime wedges for extra flavor
DIRECTIONS:
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Preheat oven to 375 degrees F.
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Bake the sweet potato until cooked through and tender throughout, approximately 40 minutes.
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Prepare a baking dish with the chicken cutlet smothered in salsa. Bake for approximately 20 minutes or until cooked through, but still moist.
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While the sweet potato and chicken are cooking, heat olive oil in a sauté pan over medium-high heat. Sauté the bell pepper until slightly browned and tender, stirring/tossing occasionally. Add the onion and stir to combine. Turn off heat and let rest in the pan until the chicken is ready.
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When chicken is ready, remove from the oven and shred using two forks. Add additional salsa and stir to combine.
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Remove sweet potato from oven and slice in half length-wise.
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Layer the peppers and onions and the chicken on top of the halved sweet potato.
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Top with cheese and return to the oven to melt.
