Twice Baked Chicken Fajita Sweet Potatoes
User Reviews
5
Twice Baked Chicken Fajita Sweet Potatoes
Description
Twice Baked Chicken Fajita Sweet Potatoes bring together tender roasted sweet potatoes with a savory fajita-style chicken filling. Initially, the sweet potatoes are cooked until soft either by microwaving or roasting. Meanwhile, sliced chicken breast is cooked with garlic, thinly sliced onions, and three colors of bell peppers, seasoned with ground cumin and paprika, imparting warm, smoky notes. Black beans add texture and protein, and all ingredients are combined with lime juice and fresh cilantro to brighten the mixture.
Once the sweet potatoes are soft enough, they are halved and the insides scooped out and mixed with the chicken and vegetable sauté, then filled back into the potato shells. The dish is finished by sprinkling a generous amount of cheese that melts under heat, providing a creamy and gooey topping. The combination offers a blend of sweet, savory, and slightly tangy flavors with a comforting texture that complements the moist chicken and soft potato.
This recipe is suitable as a satisfying main dish for lunch or dinner. Optional toppings such as diced avocado and salsa can add creaminess and extra zest as preferred. Lime wedges served on the side enhance the fresh citrus note, and it pairs well with a simple green salad to balance richness.
Using a microwave can speed up cooking of the sweet potatoes while roasting brings a gentle caramelization to their skins. Adjust seasoning and spiciness to taste if desired. Leftovers can be reheated gently in an oven to preserve texture.
Ingredients
- 3 sweet potato whole, medium-sized, washed and scrubbed
- 1 plash olive oil
- ½ red onion thinly slice
- 1 chicken breast sliced into 1-inch strips, cooked
- 2 cloves garlic minced
- 1 red bell pepper small, sliced
- 1 bell pepper small, sliced, orange
- 1 green bell pepper small, sliced
- ¼ cup black beans tinned, washed and rinsed
- ½ teaspoon cumin ground
- 1 teaspoon paprika or smoked paprika, sweet
- 1 cup Mexican cheese or cheddar or mozzarella cheese, shredded
- 1-2 tablespoons lime juice 1 lime juiced
- ¼ cup cilantro leaves
- 4 lime to serve, wedges
- 1 avocado diced, to serve - optional
- 1 tablespoon salsa to serve
Instructions
Fast Method:
- Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).
Slow Method:
- Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
- While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 1-2 minutes), add the chicken, garlic and capsicum/peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside
- Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they're completely cold); and carefully slice them in half. Slice around the inside of the skin, leaving 1cm 'wall' around the inside of the skin. Slice small cubes into the flesh for easier removal. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside.
- Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice.
- Arrange the skins on the same baking tray/sheet, and stuff them with the fajita sweet potato mixture. Sprinkle with cheese and the coriander/cilantro leaves. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes).
- Serve with any left over coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip.
Notes
- To speed cooking, sweet potatoes can be microwaved before baking to soften the centers.
- Sour cream can be added on top as a creamy garnish if desired.
- Use fresh lime juice for optimal brightness in flavor.
- The dish serves well as a filling meal for four medium-sized potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 252mg | 11% |
| Potassium | 831mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 17743IU | 355% |
| Vitamin C | 78mg | 87% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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