I love trying new recipes and I recently stumbled upon a blog with great recipes. I tried one and was pleasantly surprised at how it turned out! Healthy food (mostly vegetables) is usually not at the top of my list, but this recipe was healthy and tasty. Apparently (according to the blog I found) sweet potatoes are high in fiber, Vitamin A & C, are a good source of potassium, low in fat, and are known to improve blood sugar regulation. I guess you could say it was a "secret" win. I love sweet potatoes and was interested in pairing them with Mexican food.This recipe is easy and you can adapt it any way you like to fit your taste buds!
Chicken Taco Sweet Potatoes
{adapted from Anna Jane Myree}
Serves 2
2 medium sweet potatoes
6 oz boneless skinless chicken breast
2 TBS Low-Sodium taco seasoning (You could also use fajita seasoning)
2-3 TBS salsa
2 tsp olive oil
Shredded cheddar cheese
Butter, salt, and pepper
black beans
Optional Ingredients
sliced onions
green bell peppers, julienned
sour cream
guacamole
fresh cilantro leaves
hot sauce
Directions
Preheat oven to 425 degrees and wrap sweet potatoes in foil.
Bake for 40-50 minutes or until tender. (You can also poke holes into the sweet potatoes and cook them in the microwave for 4-5 minutes)
In a skillet drizzled with 2 tsp. olive oil, cook the chicken breast on medium heat,
about 3 minutes each side or until fully cooked.
Remove from heat and shred with a fork or using a knife and cutting board.
Return chicken to skillet and add seasoning, 1 TBS water and 2-3 TBS salsa
(add onions and peppers if using). Sautee for a few minutes.
Once the potatoes have baked, slice open, mash with fork, and top each with 1 tsp. butter, 2 TBS cheese, salt and pepper. Microwave for about 45 seconds, or bake in the oven
just until the cheese melts.
To finish, top each potato with some of the chicken taco mixture, beans,
and whatever other toppings you want. Enjoy!
Because this recipe serves two, there is enough extra for a second meal if you're cooking for one!
