Chicken Fajita Sweet Potatoes (Print)

Roasted sweet potatoes filled with seasoned chicken fajita mix and topped with fresh garnishes.

# What You’ll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Fajita Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts (about 12 ounces), cut into thin strips
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 medium red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ Toppings

15 - 1/2 cup shredded cheddar cheese
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup sour cream
18 - 1 avocado, sliced
19 - 1 small jalapeño, sliced

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash and scrub the sweet potatoes. Prick each potato several times with a fork. Place on the prepared baking sheet and bake for 40–50 minutes, or until tender when pierced with a fork.
03 - While the sweet potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
04 - In the same skillet, add the bell peppers and onion. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
05 - Return the chicken to the skillet. Sprinkle with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat evenly. Squeeze in the lime juice and cook for another 2 minutes, then remove from heat.
06 - Once the sweet potatoes are done, let them cool slightly. Slice each potato lengthwise down the center and gently fluff the insides with a fork.
07 - Spoon the chicken fajita mixture into the sweet potatoes. Top with cheddar cheese, cilantro, sour cream, avocado, and jalapeño as desired.

# Expert Tips:

01 -
  • The combination of roasted sweet potato and fajita flavors creates a perfect balance of sweet and savory that never gets boring
  • Everything comes together in about an hour but most of that time is hands-off while the potatoes roast
  • Each serving packs 26 grams of protein while feeling lighter and fresher than traditional fajitas wrapped in tortillas
02 -
  • Don't wrap the sweet potatoes in foil while roasting or they'll steam instead of developing that caramelized skin
  • Let the skillet get properly hot before adding the chicken, otherwise the meat will steam instead of getting those nice browned edges
  • The lime juice should be added at the very end to prevent the spices from becoming bitter
03 -
  • Rub a little olive oil and salt directly on the sweet potato skins before roasting for an extra flavorful, crispy skin
  • Let the chicken rest for a couple of minutes after cooking before cutting into it to keep the juices inside
  • Warm your tortilla-wrapping hands by running them under warm water before assembly for more pliable results

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