Chicken Fajita Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes filled with spiced chicken, peppers, onions, and topped with cilantro and creamy yogurt.

# What You’ll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Fajita Chicken

02 - 2 boneless, skinless chicken breasts (14 oz), cut into thin strips
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced

→ Toppings

15 - 3.5 oz Greek yogurt (or sour cream)
16 - 1 small bunch fresh cilantro, chopped
17 - 1 lime, cut into wedges

# How To Make It:

01 - Preheat the oven to 400°F. Pierce each sweet potato several times with a fork, place on a baking sheet, and roast for 40–50 minutes until tender.
02 - Combine chicken strips with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and black pepper in a bowl.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes until lightly browned and cooked through. Remove from skillet and set aside.
04 - In the same skillet, sauté bell peppers and onion for 5–7 minutes until softened and slightly caramelized.
05 - Return the cooked chicken to the skillet with the vegetables and toss. Cook for an additional 1–2 minutes to heat through.
06 - Allow roasted sweet potatoes to cool slightly. Cut a lengthwise slit in each and fluff the insides gently with a fork.
07 - Fill each sweet potato with the chicken fajita mixture. Top with a dollop of Greek yogurt, chopped cilantro, and a squeeze of lime juice.
08 - Serve immediately with extra lime wedges on the side.

# Expert Tips:

01 -
  • It tastes indulgent but leaves you feeling light and energized, not weighed down.
  • The sweet potato becomes a natural edible bowl, which means fewer dishes to wash.
  • Every bite gives you something different: smoky chicken, caramelized peppers, creamy yogurt, and that hint of lime.
  • You can prep the potatoes ahead and just reheat them when life gets hectic.
02 -
  • Don't skip piercing the sweet potatoes, I forgot once and one exploded in the oven, leaving me with a mess and a lesson.
  • Let the chicken sit undisturbed in the skillet for the first minute, moving it too soon prevents that beautiful caramelized crust from forming.
  • If your skillet isn't big enough, cook the vegetables in batches so they sauté instead of steam.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives the chicken and vegetables a better sear.
  • Taste the fajita mixture before stuffing and adjust the lime or salt, that final tweak makes all the difference.
  • If you're feeding a crowd, double the chicken and veggie mixture and keep it warm in a slow cooker so people can build their own plates.

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