Description
Salsa Chicken Stuffed Sweet Potatoes combine tender, juicy chicken with zesty salsa, all nestled in sweet and fluffy baked potatoes. This vibrant dish is perfect for weeknight dinners or casual gatherings, offering a delightful harmony of flavors and textures that will impress your family and friends. It’s not just a meal; it’s a celebration of comfort food that’s also nutritious!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh salsa (mild or spicy)
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro
- 2 tbsp olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork, then bake on a lined baking sheet for about 45 minutes until tender.
- While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Season chicken breasts with cumin, salt, and pepper before adding them to the skillet.
- Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove from skillet, let cool slightly, then shred.
- In a bowl, mix shredded chicken with fresh salsa.
- Once sweet potatoes are baked and slightly cooled, slice them open lengthwise and fluff the insides with a fork.
- Spoon the salsa chicken mixture into each potato half, top with black beans and shredded cheese.
- Return to the oven for a few minutes until cheese melts. Garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 375g)
- Calories: 490
- Sugar: 9g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 13g
- Protein: 33g
- Cholesterol: 70mg