Chipotle Ground Chicken Stuffed Sweet Potatoes Recipe (7 Ingredients) by 30Seconds Food
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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!"
To make this high-protein chipotle chicken stuffed sweet potato recipe you will need sweet potatoes (check out the health benefits of sweet potatoes), olive oil or avocado oil, adobo sauce, crushed red pepper flakes, dried oregano, sea salt, black pepper, ground chicken or turkey and cheese.
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 crushed red pepper flakes
- 1 teaspoon dried oregano (divided)
- 1 pound ground chicken or ground turkey
- 1/3 cup shredded cheese (divided)
Recipe Notes
- Parmesan, mozzarella, cheddar, Colby Jack or your favorite blend are good choices for this recipe.
- Rachel used about 1/4 teaspoon each of sea salt and fresh ground black pepper.
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!
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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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!