Chicken Taco Stuffed Sweet Potatoes
Chicken Taco Stuffed Sweet Potatoes are a flavorful, healthy, quick weeknight dinner meal. With chili lime seasoned chicken and all your favorite taco toppings.
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Servings: 4 people
Equipment
- 4 paper towels
- Microwave
- medium skillet or pan
Ingredients
- 4 medium sweet potatoes
- 1 pound ground chicken
- 2 limes, juiced divided
- 1 tsp chili powder
- ½ tsp garlic
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- ⅛ tsp cayenne pepper
- recommended taco toppings: lettuce, tomatoes, salsa, sour cream, avocado, etc.
Instructions
For the Sweet Potatoes
- Wash and scrub the sweet potatoes then pierce the skin of the potato several times with a fork about 4-5 times). This allows the steam to escape. Wet some paper towels (about 4) and wring them out until damp. Wrap one damp paper towel around each sweet potato.Place wrapped sweet potatoes in the microwave for 5 minutes. Flip the sweet potatoes and continue to cook until they are soft when poked with a fork. Cook times vary with sweet potato size. Mine took about 12 minutes. Once cooked, cut a slit down the middle cutting about ¾ of the way. Don't cut all the way through.
For the Meat
- Meanwhile, heat a medium skillet or pan on medium heat.Add oil and chicken when the pan is hot. Cook ground chicken, flipping, turning, and breaking the meat apart. Once the meat is almost cooked (some pink is fine) add the juice of one lime and the seasoning (chili powder, garlic, paprika, salt, pepper, and cayenne). Continue cooking until slightly brown and cooked all the way through with no pink. Squeeze lime juice over the meat and serve inside the sweet potatoes. Top with your favorite taco toppings.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.