Chipotle Chicken Stuffed Sweet Potatoes Recipe: The Tastiest Recipe You'll Make All Week by 30Seconds Food
Sweet and spicy, this baked chipotle chicken stuffed sweet potatoes recipe will be the easiest and tastiest meal you make all week. Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®, suggests doubling the recipe, then placing the additional servings into meal-prep containers to reheat for fast, healthy meals all week.
"I strongly suggest that you double this recipe, then place your additional servings into meal-prep containers to reheat for fast healthy meals all week long! I know it’s hard to believe, but these stuffed baked potatoes are even more delicious the next day!"
Serve these sweet and spicy chipotle chicken stuffed sweet potatoes for lunch or dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 42 minutes
Total Time: 47 minutes
Servings: 2
Ingredients
- 2 extra-large sweet potatoes, washed and patted dry
- 1 teaspoon avocado oil or olive oil (divided)
- 4 tablespoons adobo sauce, divided
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano (divided)
- sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each)
- 1 pound ground chicken or ground turkey
- 1/3 cup shredded cheese, such as Parmesan, mozzarella or Colby Jack (divided)
Here's how to make it:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Using a fork, poke a few holes into the sweet potatoes and place them on baking sheet. Roast for about 35 minutes or until tender.
While the potatoes bake, heat oil in a skillet over medium heat. Brown the ground chicken or turkey for about 4 minutes. Stir in 2 tablespoons of adobo sauce, pepper flakes and salt and pepper, to taste. Stir well to combine. Set aside.
When potatoes are done, remove from the oven and allow them to cool a little. Slice each potato lengthwise and spoon the flesh into a bowl.
To the bowl, add half the cheese, oregano, the remaining adobo sauce and a tiny pinch of sea salt and pepper. Stir to combine. Spoon the potato mixture back inside the potato skins.
Top equally with the adobo chicken and remaining shredded cheese. Return to the oven for about 3 to 4 minutes or just until cheese has melted. Enjoy while hot!
Photos courtesy of Clean Food Crush.
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I've been using Rachel's recipes for a month now, and even joined her 30 day Clean Eating Challenge. Every time I prepare one of her dishes, I am amazed and excited all over again! They are all so delicious that I've even talked a friend or two into meal swapping clean food meals!
I have lost 12 lbs and dropped from a "can barely button" size 18 jeans to a very comfortable 16.....in ONE month! I have a long way to go but but this much progress before even incorporating exercise is very encouraging, and I am enjoying eating such a variety of clean foods with none of the guilt, bloat or digestive side effects that processed foods cause.
I've lost and re-gained the same 50 lbs multiple times but this feels like a forever thing.....and I never imagined it could be so delicious! Haven't tried this particular recipe yet, so it is definitely in queue now!