These chicken stuffed sweet potatoes are made better with avocado! If you’re looking to bring back carbs after going low carb in a healthy way, this recipe is for you!
Packed with healthy monounsaturated fats and lean protein these stuffed sweet potatoes make a great nutritious balanced dinner, packed lunch for the office or post work out meal.
Love or Hate Spice?
Feel free to adjust the lime and jalapeño spiciness to your taste.
I’m a huge fan of spice and heat, so definitely dial this down if you are sensitive to big bold spice flavours.
Need To Save Time?
I love to cook my sweet potatoes raw in the oven (you can do lots of jobs whilst they are cooking!) as personally, I love a soft, fluffy inside with a crispier skin.
However, I understand not everyone has time for this, so if you’re in a rush you can par-bake in the microwave and then finish off in the oven. This will cut the cooking time down by half.
How To Make The Avocado Stuffing
You’ll need:
- 1 large avocado
- Juice of 1/2 – 1 lime
- Salt and pepper to taste
- 2 green onions, finely sliced (30g)
- 2 – 3 tbsp fresh cilantro, chopped (10g) 1 green jalapeño, chopped
Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.
Tip
Feel free to slice the sweet potatoes as an option to fluff the insides a little with a fork and add a drizzle of olive oil. If you like then top with chicken mix and more cilantro.
Related Recipes
Chicken Stuffed Sweet Potato (with avocado)
Ingredients
- 4 medium sweet potatoes 840g
- 2 large chicken breasts or 320g roasted chicken
- 1 tsp extra virgin olive oil
- 1 large avocado
- 1 large lime juiced
- Salt and pepper to taste
- 2 green onions finely sliced (30g)
- 2 – 3 tbsp fresh cilantro chopped (10g)
- 1 medium green jalapeño chopped
Instructions
- Preheat the oven to 425F / 220C / 180 fan and line a large baking sheet with parchment paper.
- Scrub your sweet potatoes and dry with kitchen roll. Rub the skins with a little olive oil and optional salt. Prick with a fork several times to release any steam.
- Add sweet potatoes to the baking sheet and bake for 45 – 55 minutes or until soft. Cooking times will vary depending on the size of your potatoes. (To speed up the cooking time you can precook in the microwave for 6 – 8 minutes then cook for about 20 minutes in the oven if you prefer.)
- Meanwhile, if you’re cooking the chicken, drizzle with oil and sprinkle with sea salt, then bake on a separate parchment lined baking sheet for about 20 minutes, or until no longer pink on the inside. Allow to rest and then shred the meat using 2 forks. Option to use chicken thighs if you prefer.
- Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.
- Mix chicken with avocado mix.
- Slice sweet potatoes, option to fluff the insides a little with a fork and add a drizzle of olive oil if you like then top with chicken mix and more cilantro.
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