Happy Valentine’s Day, my loves!
Decided to stay in this year? I’ve got the perfect Dinner for 2 recipe to help you feel like you are at a fancy restaurant- Baked Chicken Stuffed Sweet Potatoes. Pair with your favorite side salad and Clean Wine by Scout and Cellar!
OK, maybe you are just here because you need a quick dinner idea to whip up this week. Here ya have it! Baked Chicken Stuffed Sweet Potatoes – easy to prep. All you have to do is boil the chicken and shred ahead of time. Then when you are ready, pop the potatoes in the oven and let them cook!
While they are cooking I like to tidy up the house, do a quick yoga sesh or prep other items. There is SO much you can do within the hour they are cooking.
If you didn’t have time to order wine, be sure to take a quick listen to my latest podcast episode, “Wine and Hormones with Katie Newton” to learn how to select the best “hormone friendly” wine at the grocery store.
A quick tip from the podcast episode – go for the red 😉
Ok, on to this awesome recipe…
The reason why this recipe is so practical, especially on a MONDAY! It has few ingredients, most that you probably already have or are ready to begin cooking straight from the grocery store (quick run in and out – I promise). As always, feel free to add any extra spices you’d like but the ones shown here are good enough.
Not to mention how filling this recipe is, it’s packed with protein and just enough starch. Pair it with your favorite greens like an arugula salad or even some cruciferous veggies and you are all set for a complete meal!
As always, if you enjoyed this recipe, LET US KNOW! Follow or tag us on Instagram @NutritionWithLo.
Dinner For 2 - Baked Chicken Stuffed Sweet Potatoes
Ingredients
- 2 medium Sweet Potatos
- 3 minced Garlics
- 1 lb Chicken Breast (cooked, shredded)
- 2 Stalks Green Onion Chopped
- 2 tbsps Water
- 1 tbsps Lemon Juice
- ¼ tsp Salt (to taste)
Instructions
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper. Cook the sweet potatoes for one hour or until fork tender.
- While potatoes are cooking, boil chicken until soft, remove and shredd
- Once cool enough to handle, cut the sweet potatoes in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays in tact.
- In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
- Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!
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