Description
A delicious and easy recipe for Greek Chicken Stuffed Sweet Potatoes, perfect for a healthy meal.
Ingredients
- 4 medium sweet potatoes, about 800 g–1 kg total
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 500 g boneless, skinless chicken thighs or breasts, diced
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 150 g cucumber, diced
- 150 g cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 80 g feta cheese, crumbled
- 30 g Kalamata olives, sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 180 g Greek yogurt
- 100 g cucumber, finely grated and squeezed dry
- 1 small garlic clove, grated
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- ½ tbsp olive oil
- ¼ tsp salt
- Black pepper, to taste
Instructions
- Preheat the oven to 200°C. Wash and dry the sweet potatoes, then prick them several times with a fork. Rub with olive oil, salt, and pepper.
- Place on a baking tray and roast for 45–60 minutes, depending on size, until completely tender when pierced with a knife.
- While the potatoes roast, combine chicken with olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Let it marinate for 15–20 minutes.
- Heat a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
- Mix the Greek yogurt, grated and squeezed cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Refrigerate until ready to use.
- Combine the cucumber, tomatoes, red onion, Kalamata olives, parsley, and dill.
- Remove the roasted sweet potatoes from the oven and let them cool for a couple of minutes. Cut a deep slit lengthwise through the centre and gently open them.
- Fluff the sweet potato flesh with a fork. Fill each potato with the Greek chicken, followed by the fresh vegetable mixture.
- Top generously with crumbled feta and a spoonful of tzatziki. Add fresh parsley or dill and a squeeze of lemon.
Notes
- Adjust the seasoning according to your taste.
- For a spicier version, add red pepper flakes to the chicken marinade.
- Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg