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Twice Baked Chicken Fajita Sweet Potatoes
Chicken Fajita Sweet Potatoes | Healthy and filling comfort food and a deliciously creamy way to change a meal from boring to fiesta!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- microwave
- frying pan
- pan
- skillet
- bowl
- mixing bowl
📝 Preparation Steps
1
Fast Method:
2
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).
3
Slow Method:
4
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).
5
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
garlic (minced)2 cloves
6
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.
7
Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice.
8
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).
9
Serve with any left over coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip.
lime wedges (to serve)4avocado (diced, to serve - optional)1salsa (to serve)1 tablespoon
Nutrition Facts
calories
288 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
8 g
sugar Content
8 g
sodium Content
252 mg
protein Content
18 g
cholesterol Content
36 mg
carbohydrate Content
34 g
saturated Fat Content
3 g
unsaturated Fat Content
6 g
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