Name: Chicken stuffed sweet potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 medium sweet potatoes, scrubbed and patted dry; 2 3/4 tsp olive oil; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 1/2 tbsp fresh parsley, finely chopped; 1 tbsp water

Nutrition

Per serving

601 calories

Protein: 54g; 36% of calories
Carbs: 59g; 39% of calories
Fat: 17g; 26% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. Prick both sweet potatoes several times with a fork. Rub the skins with one-third of the olive oil and 1/8 teaspoon of the salt. Place them on a half-sheet pan and roast for 30 minutes.
While the potatoes roast, toss the chicken pieces in a small bowl with another third of the olive oil, the garlic powder, black pepper, and 1/4 teaspoon of the salt.
Add the chicken pieces to the sheet pan around the sweet potatoes. Roast until the chicken is cooked through and the potatoes give easily when squeezed, about 15 to 20 minutes. Done when is white throughout, 165°F.
In the same small bowl used for the chicken, whisk the remaining olive oil, lemon juice, Dijon mustard, parsley, water, and the final 1/8 teaspoon of salt until smooth.
Slice the potatoes open lengthwise. Fluff the flesh with a fork and mash in a spoonful of the dressing. Divide the roasted chicken between the potatoes and spoon the remaining dressing over the top.

Nutrition

Ingredients

Instructions

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