Ingredients
2
2 servings
- •2 sweet potatoes
- •½ red bell pepper, sliced
- •½ yellow bell pepper, sliced
- •½ green bell pepper, sliced
- •½ onion, sliced
- •1 chicken breast
- •3 tablespoons mozzarella cheese, divided
- •olive oil
- •2 teaspoons chili powder
- •1 teaspoon cumin
- •1 teaspoon garlic powder
- •1 teaspoon salt
- •1 teaspoon pepper
Instructions
- Preheat oven to 400˚F (200˚C).
- Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
- Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each “boat.”
- Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
- Mix the fajita seasoning ingredients together.
- Drizzle in olive oil. Season the boats and veggies.
- Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
- Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
- Shred the chicken with 2 forks and mix together with the veggies.
- Fill up sweet potato boats and top with mozzarella cheese.
- Bake for 5 more minutes, or until cheese is melted.
- Garnish with your favorite toppings (we used guacamole and cilantro).
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 585
- Carbohydrate: 71g
- Fat: 20g
- Fiber: 11g
- Protein: 33g
- Sugar: 24g
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