Twice Baked Chicken Fajita Sweet Potatoes

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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic(120g)
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  Bell Pepper
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  Bell Pepper
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  Bell Pepper
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  Beans, Black, Canned, Drained(60g)
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  Cumin, Ground(3g)
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  Paprika, Ground(5g)
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  Mexican Blend Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Lime Juice, Fresh(30g)
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  Cilantro, Fresh(60g)
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  Lime
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  Avocado
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  Salsa, Prepared, Red, Store-Bought(15g)

Instructions

1. 1Pierce the sweet potatoes all over with a fork. Wrap each in a paper towel and microwave on high for 10 minutes. Carefully unwrap (steam will escape), re-wrap, and microwave for another 14–15 minutes until the flesh is soft when pierced with a fork.
2. 2Preheat the oven to 430°F. Spray a baking sheet with nonstick spray, arrange the sweet potatoes on it, and roast for 40–60 minutes at 430°F until very soft when pierced with a fork. Check at 40 minutes; continue roasting if needed.
3. 3While the sweet potatoes roast, heat a small amount of olive oil in a skillet over medium-high heat for 1 minute. Add the onion and cook for 1–2 minutes until transparent. Add the cooked chicken, garlic, and bell peppers; cook for 2–3 minutes over medium-high heat until the garlic is fragrant and the peppers begin to soften. Stir in the ground cumin and paprika until the chicken is completely coated, about 1 minute. Add the black beans and stir to combine; remove from heat and set aside.
4. 4Remove the sweet potatoes from the oven and let cool for 5 minutes until warm enough to handle. Slice each potato in half lengthwise. Using a small knife, slice around the inside flesh leaving a ½-inch wall of skin. Scoop out the flesh into a mixing bowl, keeping the skin halves intact.
5. 5Add the chicken fajita mixture to the scooped sweet potato flesh and stir until completely combined. Fold in the fresh lime juice.
6. 6Arrange the sweet potato skin halves on the baking sheet. Divide the fajita-sweet potato mixture evenly among the 12 skin halves, mounding it inside each one. Sprinkle the Mexican blend cheese evenly over the tops and garnish with cilantro.
7. 7Bake the filled potato halves at 430°F for 15–20 minutes until the cheese is bubbling and beginning to brown. Alternatively, place under the broiler for 8–10 minutes until the cheese is golden and crispy.
8. 8Divide the finished twice-baked sweet potatoes evenly into 6 airtight containers while hot. Cool to room temperature, seal, and refrigerate. Serve with fresh cilantro, lime wedges, avocado slices, and salsa on the side.