NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

4 oz chicken breast

0.25 cup Greek yogurt

0.5 oz pecans

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the sweet potato and prick it several times with a fork. Place it on a parchment-lined baking sheet and roast for 45-50 minutes until tender.

• 3

  While the potato roasts, rub the chicken breast with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Place the chicken on the same baking sheet during the last 20 minutes of the potato's cooking time, roasting until the internal temperature reaches 165°F.

• 5

  Place the pecans in a small dry skillet over medium heat, tossing frequently for 3-5 minutes until fragrant and lightly toasted.

• 6

  Remove the chicken from the oven, let it rest for 5 minutes, then shred or finely dice it.

• 7

  In a small bowl, mix the shredded chicken with the Greek yogurt and chopped chives.

• 8

  Slice the baked sweet potato down the center, fluff the inside with a fork, and stuff it generously with the creamy chicken mixture.

• 9

  Top with the toasted pecans and an extra sprinkle of chives before serving.