Heart Healthy
Savory sweet potatoes can be a comfort food on a chilly evening. Stuff with sweet and spicy pulled chicken with corn or beans and lime!
Print Recipe
Chipotle Chicken Stuffed Sweet Potatoes
Savory sweet potatoes can be a comfort food on a chilly evening. Stuff with sweet and spicy pulled chicken with corn or beans and lime!
-
Servings:
4
Ingredients
-
4 medium sweet potatoes -
1 pound chicken breasts -
2 teaspoon extra virgin olive oil -
1/2 teaspoon black pepper -
Cooking spray -
1/2 medium white onion -
3/4 cup corn -
15 ounces black beans -
juice of 1 lime -
1 teaspoon no-calorie sweetener -
1 teaspoon cumin -
1 teaspoon chili powder -
1/2 teaspoon garlic powder -
1/2 teaspoon oregano -
2 tablespoon water -
2 tablespoon pepper jack cheese
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 400. -
Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork. -
While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same oven as the potatoes in preheated oven for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside. -
Spray a large skillet with cooking spray. Over medium heat, sauté onion 2-3 minutes until translucent. Stir in corn and beans stirring occasionally until heated through, approximately 3-5 minutes. Gently add chicken, lime juice, no-calorie sweetener, cumin, chili powder, garlic powder, oregano, and water. Stir until well blended and cook until mixture is warmed through. -
Carefully remove potatoes from oven and slice open lengthwise (be careful of steam!). Add ¼ of bean and chicken mixture to each potato and top with cheese. Return to oven until cheese is melted.
Tip: Serving Size 1 potato, 3/4 cup bean/chicken mixture.
Nutrition Facts
Chipotle Chicken Stuffed Sweet Potatoes
Calories
Protein
FiberNutrition Facts
| Calories | 494 | |
|---|---|---|
| Total Fat | 6.5 g | |
| Saturated Fat | 1.4 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.7 g | |
| Cholesterol | 75 mg | |
| Sodium | 293 mg | |
| Total Carbohydrate | 72 g | |
| Dietary Fiber | 12 g | |
| Sugars | 15 g | |
| Protein | 36 g | |
Dietary Exchanges
4 lean meat, 5 starch
-
Servings:
4
Ingredients
-
4 medium sweet potatoes -
1 pound chicken breasts -
2 teaspoon extra virgin olive oil -
1/2 teaspoon black pepper -
Cooking spray -
1/2 medium white onion -
3/4 cup corn -
15 ounces black beans -
juice of 1 lime -
1 teaspoon no-calorie sweetener -
1 teaspoon cumin -
1 teaspoon chili powder -
1/2 teaspoon garlic powder -
1/2 teaspoon oregano -
2 tablespoon water -
2 tablespoon pepper jack cheese
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 400. -
Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork. -
While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same oven as the potatoes in preheated oven for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside. -
Spray a large skillet with cooking spray. Over medium heat, sauté onion 2-3 minutes until translucent. Stir in corn and beans stirring occasionally until heated through, approximately 3-5 minutes. Gently add chicken, lime juice, no-calorie sweetener, cumin, chili powder, garlic powder, oregano, and water. Stir until well blended and cook until mixture is warmed through. -
Carefully remove potatoes from oven and slice open lengthwise (be careful of steam!). Add ¼ of bean and chicken mixture to each potato and top with cheese. Return to oven until cheese is melted.
Tip: Serving Size 1 potato, 3/4 cup bean/chicken mixture.