A healthier take on chicken fajitas!

I told you I love sweet potatoes right? This recipe is a healthier (and sweeter) take on the classic chicken fajita! Instead of using tortillas, the fajita mix is stuffed inside a sweet potato- giving your fajitas an extra boost of vitamin A 🙂 Sweet potatoes are starchy vegetables full of fiber, meaning you will be fuller for longer and not as likely to hunt for a midnight snack.

This recipe was inspired by a video from Goodful, which can be found here. I liked this recipe so much, I made it twice in one week! You can get creative and add additional toppings if you would like- black beans, tomatoes, mushrooms or avocados would make a great addition. What’s great about this dish is it’s a one pan dish- all the ingredients go together on one baking sheet and cook at the same time. That means less clean up for you afterwards!

Ingredients: 

• 2 Sweet Potatoes
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 Green Bell Pepper
• 1/2 Onion, Sliced
• 1 Chicken Breast
• 3 Tablespoons of Mozzarella Cheese (I used cheddar cheese)
• 3 Teaspoons Olive Oil

Ingredients for Fajita Seasoning:

• 2 Teaspoons Chili Powder
• 1 Teaspoon Cumin
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper

Directions: 

Start of by preheating the oven to 400 degrees. Take the sweet potatoes and poke holes with a knife or a fork into the potatoes. Microwave the potatoes for 3-5 minutes until they are soft. Let them cool before cutting them.

Once the potatoes are cool enough, cut them long ways and scoop the centers out. (You can eat the leftover potatoes as a snack while cooking!) Place the sweet potatoes on a baking sheet and drizzle with olive oil. Cut up the onion and bell peppers and place on the baking sheet next to the sweet potatoes. Drizzle these with olive oil as well and sprinkle with salt and pepper. Mix the ingredients for the fajita seasoning together in a small bowl and sprinkle it on top of the veggies and potatoes.

Add the chicken breast to the baking sheet and sprinkle with the fajita seasoning as well. Add olive oil and salt and pepper as needed.

Place all the ingredients on one pan together for an easy clean up!

Bake for 20-25 minutes or until the chicken is fully cooked. Take the pan out of the oven and shred the chicken with a fork and knife. Mix the chicken with the onions and peppers and stuff the mixture into each sweet potato half. Sprinkle the sweet potatoes with your cheese of choice. (The recipe calls for mozzarella, but I used cheddar). Bake for 5 more minutes until the cheese is melted. Enjoy!