Honey Lime Chicken & Avocado Stuffed Sweet Potatoes

• active time: 15 minutes
• total time: 1 hour

Ingredients

2 cups cooked shredded chicken

2 tbsp honey

2 tbsp fresh lime juice

1 tbsp olive oil

1 garlic clove, minced

½ tsp chili powder

Salt & pepper to taste

3 medium sweet potatoes

½ cup canned corn (drained)

½ cup black beans (rinsed & drained)

1 avocado, diced

2 tbsp chopped cilantro

Ranch or crema, for drizzling

Directions

Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce each one a few times with a fork. Place directly on the oven rack or a baking sheet and roast for 45 minutes or until fork-tender and caramelized. Set aside to cool slightly.

While the potatoes roast, prepare the chicken. In a bowl, whisk together honey, lime juice, olive oil, minced garlic, chili powder, salt, and pepper. Add the shredded chicken and toss to coat. Warm the mixture in a skillet over medium heat until heated through and fragrant.

Drain and rinse the black beans. Drain the corn. Dice the avocado and chop the cilantro. If using ranch or crema, keep it ready for drizzling.

Once sweet potatoes are cool enough to handle, slice each one open lengthwise and gently fluff the inside with a fork to create space for the filling. Divide black beans and corn evenly among the potatoes. Spoon the honey lime chicken mixture over the top.

Top each potato with diced avocado, a sprinkle of chopped cilantro, and a generous drizzle of ranch or crema. Serve warm and enjoy!

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Sodium: 520mg
• Total Carbohydrate: 38g
• Protein: 28g