We’re whipping up a comforting and nourishing Paleo and Whole30 compliant dish that’s perfect for any occasion. This chicken stuffed sweet potatoes is a flavor-packed meal that combines the rich sweetness of sweet potatoes and the savory filling inspired by the flavorful Mexican preparation Chicken Tinga. It’s a satisfying and wholesome option for those following a Paleo lifestyle or anyone looking for a quick and easy recipe bursting with vibrant flavors. Let’s dive in and explore how to create this delicious dish in the comfort of your own home.
Table of Contents
Key Ingredients for Perfect Chicken Stuffed Sweet Potatoes
- Sweet Potatoes: Choose medium-sized sweet potatoes with firm, unblemished skins. These nutrient-rich tubers serve as the perfect base for our dish, providing a natural sweetness and a dose of fiber.
- Chicken Breast: Opt for boneless, skinless chicken breasts for easy shredding. Ensure they are cooked until tender and juicy for maximum flavor.
- Spinach: Fresh spinach adds color, texture, and a nutritional boost to our dish. Feel free to swap it out with your favorite leafy greens such as kale or Swiss chard.
- Spices: A blend of ground cumin, smoked paprika, dried oregano, and a touch of cayenne pepper gives our chicken tinga its signature flavor. Adjust the spice level to suit your taste preferences.
Step-by-Step Guide
- Preheat and bake sweet potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Pat them dry with a paper towel. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- Cook shredded chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and shred it using two forks. Set aside.
- Prepare the tomato sauce: Reusing the skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 5-6 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Add ground cumin, smoked paprika, dried oregano, and cayenne pepper. Pour in diced tomatoes and chicken broth (or water). Stir well and let it simmer for 10-15 minutes until the sauce thickens.Using a blender or hand mixer, mix the tomato sauce until smooth. Return it to the skillet and add the shredded chicken.
- Cook spinach: Stir in chopped spinach and cook for an additional 2-3 minutes until wilted. Adjust seasoning with salt and pepper if needed.
- Assemble the sweet potatoes: Once the sweet potatoes are cool enough to handle, slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently press the center to create an opening for the filling. Fill each sweet potato with the chicken mixture, dividing it evenly among the potatoes. Place the stuffed sweet potatoes back onto the baking sheet. Bake in the oven for an additional 10-15 minutes, or until the filling is heated through and the sweet potatoes are slightly crispy on the edges.
Hacks and Tricks
- To save time, you can prepare the sweet potatoes and chicken tinga filling in advance and simply assemble and bake when ready to eat.
- Customize the recipe by adding your favorite toppings such as sliced jalapeños, fresh cilantro, diced red onion, or creamy avocado slices.
- Make a double batch of the Chicken Tinga and freeze the leftovers for quick and easy meals later on.
How to store Your Chicken Stuffed Sweet Potatoes Creation
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Sides Dishes To Serve With Your Paleo Dinner
To complete your meal, consider serving the chicken tinga stuffed sweet potatoes alongside a green salad or a red cabbage salad tossed in a tangy vinaigrette for a crisp contrast to the savory flavors. For those looking to add a bit more substance, consider pairing it with a side of cauliflower rice or roasted vegetables for a satisfying and well-rounded Paleo feast.
We hope you enjoy every delicious bite and make this flavorful dish a staple in your Paleo and Whole30 recipe rotation!
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Chicken Stuffed Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 servings 1x
- Category: Entree
- Method: Pan Fry/ Bake
- Cuisine: American/ Mexican
Description
This chicken stuffed sweet potatoes is a flavor-packed meal that combines the rich sweetness of sweet potatoes and the savory filling inspired by the flavorful Mexican preparation Chicken Tinga. It’s a satisfying and wholesome option for those following a Paleo lifestyle or anyone looking for a quick and easy recipe bursting with vibrant flavors.
Ingredients
- 2 medium sweet potatoes
- 1 large boneless, skinless chicken breast ( or 2 smaller ones)
- Olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) diced tomatoes (no-sugar-added)
- 1/4 cup chicken broth or water
- Salt and black pepper to taste
- 1 cups fresh spinach, chopped
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Pat them dry with a paper towel.
- Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5-6 minutes per side.
- Remove the chicken from the skillet and shred it using two forks. Set aside.
- Reusing the skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 5-6 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Add ground cumin, smoked paprika, dried oregano, and cayenne pepper. Pour in diced tomatoes and chicken broth (or water). Stir well and let it simmer for 10-15 minutes until the sauce thickens.
- Using a blender or hand mixer, mix the tomato sauce until smooth. Return it to the skillet and add the shredded chicken.
- Stir in chopped spinach and cook for an additional 2-3 minutes until wilted. Adjust seasoning with salt and pepper if needed.
- Once the sweet potatoes are cool enough to handle, slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently press the center to create an opening for the filling. Fill each sweet potato with the chicken mixture, dividing it evenly among the potatoes.
- Place the stuffed sweet potatoes back onto the baking sheet. Bake in the oven for an additional 10-15 minutes, or until the filling is heated through and the sweet potatoes are slightly crispy on the edges.
Recipe Notes:
Serve with fresh cilantro. Steps 1 to 8 can be made in advance.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 11g
- Sodium: 413mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 72mg
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