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Chipotle Chicken Stuffed Sweet Potatoes

Chipotle Chicken Stuffed Sweet Potatoes
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Chipotle Chicken Stuffed Sweet Potatoes

Savory sweet potatoes can be a comfort food on a chilly evening. Stuff with sweet and spicy pulled chicken with corn or beans and lime!

Ingredients

Servings  4  

  • 4 medium sweet potatoes (thoroughly washed)
  • 1 pound boneless, skinless chicken breasts (all visible fat discarded)
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1/2 medium white or yellow onion (diced)
  • 3/4 cup frozen corn (thawed, drained)
  • 15 ounces canned, low-sodium black beans
  • juice of 1 lime
  • 1 tsp no-calorie sweetener, granulated, 1 packet
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoon water
  • 2 tablespoon reduced-fat pepper jack cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400.
  2. Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork.
  3. While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same oven as the potatoes in preheated oven for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside.
  4. Spray a large skillet with cooking spray. Over medium heat, sauté onion 2-3 minutes until translucent. Stir in corn and beans stirring occasionally until heated through, approximately 3-5 minutes. Gently add chicken, lime juice, no-calorie sweetener, cumin, chili powder, garlic powder, oregano, and water. Stir until well blended and cook until mixture is warmed through.
  5. Carefully remove potatoes from oven and slice open lengthwise (be careful of steam!). Add ¼ of bean and chicken mixture to each potato and top with cheese. Return to oven until cheese is melted.

Tip: Serving Size 1 potato, 3/4 cup bean/chicken mixture.

Nutrition Facts

Chipotle Chicken Stuffed Sweet Potatoes
CaloriesCalories
494 Per Serving
ProteinProtein
36g Per Serving
FiberFiber
12g Per Serving

Nutrition Facts

Calories 494
Total Fat 6.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.7 g
Cholesterol 75 mg
Sodium 293 mg
Total Carbohydrate 72 g
Dietary Fiber 12 g
Sugars 15 g
Protein 36 g

Dietary Exchanges
4 lean meat, 5 starch

 
Savory sweet potatoes can be a comfort food on a chilly evening. Stuff with sweet and spicy pulled chicken with corn or beans and lime!

Nutrition Facts

Chipotle Chicken Stuffed Sweet Potatoes
CaloriesCalories
494 Per Serving
ProteinProtein
36g Per Serving
FiberFiber
12g Per Serving
×
Calories 494
Total Fat 6.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.7 g
Cholesterol 75 mg
Sodium 293 mg
Total Carbohydrate 72 g
Dietary Fiber 12 g
Sugars 15 g
Protein 36 g

Dietary Exchanges
4 lean meat, 5 starch

Ingredients

Servings  4  

  • 4 medium sweet potatoes (thoroughly washed)
  • 1 pound boneless, skinless chicken breasts (all visible fat discarded)
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1/2 medium white or yellow onion (diced)
  • 3/4 cup frozen corn (thawed, drained)
  • 15 ounces canned, low-sodium black beans
  • juice of 1 lime
  • 1 tsp no-calorie sweetener, granulated, 1 packet
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoon water
  • 2 tablespoon reduced-fat pepper jack cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400.
  2. Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork.
  3. While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same oven as the potatoes in preheated oven for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside.
  4. Spray a large skillet with cooking spray. Over medium heat, sauté onion 2-3 minutes until translucent. Stir in corn and beans stirring occasionally until heated through, approximately 3-5 minutes. Gently add chicken, lime juice, no-calorie sweetener, cumin, chili powder, garlic powder, oregano, and water. Stir until well blended and cook until mixture is warmed through.
  5. Carefully remove potatoes from oven and slice open lengthwise (be careful of steam!). Add ¼ of bean and chicken mixture to each potato and top with cheese. Return to oven until cheese is melted.

Tip: Serving Size 1 potato, 3/4 cup bean/chicken mixture.
 

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