Name: Shredded Chicken and Pecan Stuffed Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 5.5 oz chicken breast; 0.5 oz pecans; 1 tsp olive oil; 1 cup fresh spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

Nutrition

Per serving

554 calories

Protein: 55g; 39% of calories
Carbs: 38g; 27% of calories
Fat: 21g; 34% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and pierce the sweet potato several times with a fork.
Place the potato on a parchment-lined baking sheet and bake for 45-50 minutes until tender.
While the potato bakes, season the chicken breast with sea salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the pan, let it rest for 5 minutes, then shred it using two forks.
Toss the shredded chicken back into the warm skillet with the fresh spinach and stir until the leaves are just wilted.
Toast the pecans in a small dry pan over medium heat for 2-3 minutes until they become fragrant and slightly golden.
Slice the baked sweet potato lengthwise, fluff the interior with a fork, and stuff it generously with the chicken and spinach mixture.
Top the potato with the toasted pecans and serve immediately.

Nutrition

Ingredients

Instructions

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