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.
Servings: 4
Calories: 468kcal
Ingredients
- 4 medium sweet potatoes
- 1 tsp olive oil
Yogurt Dressing Ingredients
- 1 cup Plain yogurt or sour cream
- 1 tsp olive oil
- 1 tsp Dijon mustard
- 1 Tbsp lime or lemon juice
- Seasoned salt
- Herb blend of choice
Chicken and Veggie Ingredients
- 2 cups shredded chicken
- 1 bunch of kale or spinach
- 2 bell peppers
- 1 cup sliced Hojiblanca olives
- 1 Tbsp olive 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
Video
Nutrition
Calories: 468kcal | Carbohydrates: 54g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 755mg | Potassium: 1212mg | Fiber: 10g | Sugar: 15g | Vitamin A: 35574IU | Vitamin C: 96mg | Calcium: 210mg | Iron: 3mg