Stuffed Sweet Potatoes with Chicken and Hojiblanca Olives
Stuffed Sweet Potatoes with Chicken and Hojiblanca Olives is an easy dinner idea that is healthy, satisfying, and delicious.
Prep Time25 minutesmins
Cook Time1 hourhr
Course: Dinner, Easy, Main Course
Cuisine: Canadian
Keyword: dinner, healthy recipe, sweet potatoes
Servings: 4
Calories: 468kcal
Author: Janice
Ingredients
4medium sweet potatoes
1tspolive oil
Yogurt Dressing Ingredients
1cupPlain yogurt or sour cream
1tspolive oil
1tspDijon mustard
1Tbsplime or lemon juice
Seasoned salt
Herb blend of choice
Chicken and Veggie Ingredients
2cupsshredded chicken
1bunch of kale or spinach
2bell peppers
1cupsliced Hojiblanca olives
1Tbspolive oil
Instructions
Wash and dry sweet potatoes - make sure to scrub off all the dirt
Pierce each sweet potato 4-5 times w a fork
Drizzle olive oil on sweet potatoes and rub all over each sweet potato
Place on parchment or foil covered baking sheet
Bake in a 400F oven for 50-60 minutes or until soft and knife pierces easily into center
While potatoes are baking, prepare yogurt dressing
In a small bowl, add yogurt with 1 tsp of olive oil, Dijon mustard, lemon juice, salt and herbs
When potatoes are done remove from oven and set aside to cool slightly
In a medium pan, add 1 tbsp of olive oil along with chicken, sliced peppers, kale and olives. Sauté until chicken is browned and peppers are softened. Season with salt, pepper and herbs of choice. Add a tablespoon or two of water if needed.
Slice open sweet potatoes lengthwise and gently “squish” open, fluffing the insides with a fork
Stuff each potato with the sautéed chicken and veggies. Garnish with cheese and yogurt dressing