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Fajita Chicken Stuffed Sweet Potatoes 


  • 1 very small sweet potato, rinsed and tightly wrapped in tin foil.

  • 1 chicken cutlet (or breast if making a bigger quantity)

  • Mild salsa (about ½ - ¾ cup)

  • 1 green bell pepper, quartered and julienned (thinly sliced)

  • 1 bunch scallions/green onions, thinly sliced (discard the root end)

  • 1 tablespoon olive oil

  • 1 tablespoon shredded cheese of choice

  • Lime wedges for extra flavor 


  1. Preheat oven to 375 degrees F.

  2. Bake the sweet potato until cooked through and tender throughout, approximately 40 minutes.

  3. Prepare a baking dish with the chicken cutlet smothered in salsa. Bake for approximately 20 minutes or until cooked through, but still moist.

  4. 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.

  5. When chicken is ready, remove from the oven and shred using two forks. Add additional salsa and stir to combine.

  6. Remove sweet potato from oven and slice in half length-wise.

  7. Layer the peppers and onions and the chicken on top of the halved sweet potato.

  8. Top with cheese and return to the oven to melt. 

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