Description
A delicious and healthy recipe for Green Chile Chicken Stuffed Sweet Potatoes topped with a refreshing Lime Cottage Drizzle.
Ingredients
- 2 large sweet potatoes
- 1 cup cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cottage cheese
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F.
- Wash and dry the sweet potatoes. Prick them several times with a fork, then rub with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
- In a medium bowl, combine the shredded chicken, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper. Mix well and set aside.
- In another bowl, mix the cottage cheese, lime juice, lime zest, and a pinch of salt until smooth. Set aside.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
- Cut the sweet potatoes in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
- Fill each sweet potato half with the green chile chicken mixture, then drizzle with the lime cottage sauce.
- Garnish with chopped cilantro if desired and serve immediately.
Notes
- For extra flavor, try adding shredded cheese on top of the stuffed sweet potatoes before returning them to the oven for a few minutes to melt.
- You can also substitute the chicken with black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg