Sweet Potato Skin Chicken Fajitas (1 serving @ 400 cal/ea)

Mexican-a-go-go. Make it a fajita, a burrito, a hard taco, a soft taco, a taco salad, a chalupa, a crunch-wrap-supreme, a homewrecker… you name it I “gusta” it. But tortillas and taco shells are overrated anyway… why use corn or flour when you can use SWEET POTATO!


Sweet Potato Chicken Fajitas (1 serving @ 400 cal/ea)
1 sweet potato
¼ lb boneless skinless chicken breast
1 cup spinach
½ green bell pepper, chopped
1 small white onion, chopped
chopped cilantro
2 tbsp lime juice
1 clove minced garlic
1 tbsp chipotle
½ tsp oregano
½ tsp cumin
½ tsp chili powder

Preheat 400F.

Poke sweet potato with fork : microwave for 4 minutes, turn, and microwave another 4 minutes.

Cook chicken and green pepper, onion spinach in a skillet (with oil if desired).

Set chicken and veggies to the side, shred with fork after about 5 minutes.

Mix lime, garlic, chipotle, oregano, cumin, and chili.

Scoop majority (but not all) sweet potato flesh from the skin (set aside and use in another dish).

Brush chipotle sauce on the inside of the skin and set in oven for 5 minutes.

Mix rest of sauce with chicken and roasted veggies.

Pour into crisped potato skins and bake for another 10 minutes.

Sprinkle with cilantro and go!


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