Healthy Chicken Parm Stuffed Sweet Potatoes
User Reviews
5
Healthy Chicken Parm Stuffed Sweet Potatoes
Description
Healthy Chicken Parm Stuffed Sweet Potatoes feature medium-sized sweet potatoes pierced and baked until fork-tender. The filling is prepared by sautéing finely chopped yellow onion and halved cherry tomatoes in olive oil until caramelized, then adding minced garlic for aroma. Shredded chicken breast is combined with marinara sauce, salt, black pepper, Italian seasoning, and chopped fresh basil, simmered briefly to meld flavors.
Freshly grated parmesan and shredded mozzarella cheese are stirred into the sauce and chicken mixture to introduce a creamy, cheesy texture reminiscent of chicken parmesan dishes. Once the sweet potatoes are cooked and slightly cooled, they are halved and filled generously with the warm chicken mixture, creating a hearty, comforting meal that balances the sweetness of the potatoes with savory, tangy tomato sauce and melted cheese.
This recipe allows flexibility with chicken types, including rotisserie or cooked shredded chicken, and variations such as using ground chicken or vegetarian chickpea alternatives. It also offers guidance on freezing and reheating options, aiming to maintain flavor and texture for meal prep or leftovers.
The dish pairs well as a main course for lunch or dinner and brings a familiar Italian flavor into a nutrient-dense sweet potato base.
Ingredients
- 4 medium sweet potato
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 10 - 15 cherry tomato halved
- 2 cups chicken breast read notes below for raw chicken breast, rotisserie shredded or 2 large boiled and shredded
- 3 - 4 large garlic minced, cloves
- 2 cups marinara sauce I love Rao’s Vodka Sauce or Tomato Basil
- ½ - 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning more to taste
- ¼ cup basil roughly chopped, fresh
- ¼ cup Parmesan Cheese grated
- 1 cup mozzarella cheese regular or low-fat, shredded
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry your sweet potatoes. Then, pierce each potato 5 times with a fork, place them on the prepared baking sheet, and spray with a little olive oil. Bake for 40 - 65 minutes or until they are fork-tender.
- With 15 minutes to go, heat a large saute pan with olive oil over medium. (*if using raw chicken breast, read notes below*) Add onions and cherry tomatoes and saute for 4 – 5 minutes until soft and caramelized. Add in minced garlic and cook for an additional 30 seconds until fragrant.
- Add the marinara sauce, salt, pepper, Italian season, basil, and cooked shredded chicken. Stir and let simmer for about 3 - 4 minutes until everything is warm.
- Remove from heat and stir in the freshly grated parmesan and ¼ cup of mozzarella cheese. Carefully taste and adjust seasonings to your preference.
- Once sweet potatoes are done baking, let them cool for 5 - 10 minutes until you can touch them without burning yourself. Cut the sweet potatoes open length-wise (don’t cut all the way to the bottom!). Then, use a fork, open the split and lightly fluff the insides to make space for toppings.
- Fill each sweet potato with the chicken parm mixture and evenly sprinkle the rest of the shredded mozzarella on top.
- Place them back in the oven for 5 minutes until the cheese is melted.
- Top with fresh basil, and enjoy!
Notes
- Sweet potatoes can be substituted with russet, Japanese sweet potatoes, white flesh sweet potatoes, or yams.
- You can replace mozzarella with shredded cheddar or preferred cheese, though this may change the flavor.
- If using ground chicken, cook it after the onions caramelize and before adding marinara sauce until no longer pink.
- For raw chicken breast, add bite-sized pieces during the onion cooking stage and cook thoroughly before continuing.
- Vegetarian option: substitute chicken with rinsed, drained canned chickpeas added during sauce simmering.
- Leftover stuffed sweet potatoes can be refrigerated for 4–5 days or frozen wrapped in foil for up to 3 months; store filling separately for best quality.
- Reheat in oven or toaster oven at 350°F for 5–10 minutes or microwave for 1–4 minutes until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 862mg | 36% |
| Potassium | 1330mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 33027IU | 661% |
| Vitamin C | 26mg | 29% |
| Calcium | 394mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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