Chicken Fajita Stuffed Sweet Potatoes (Print version)

Roasted sweet potatoes filled with spiced chicken, peppers, onions, topped with cilantro and creamy yogurt.

# What you'll need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Fajita Chicken Filling

04 - 2 medium boneless, skinless chicken breasts (about 12.3 oz), thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 medium red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - Juice of 1 lime

→ For Serving

19 - 3.5 oz (100 g) Greek yogurt or sour cream
20 - Fresh cilantro, chopped
21 - Lime wedges

# How to make it:

01 - Preheat the oven to 400°F. Pierce sweet potatoes several times with a fork, rub with olive oil, and season with salt and black pepper. Place on a baking sheet and roast for 40 minutes or until tender.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and spices including chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 5 minutes until chicken begins to brown.
03 - Add sliced bell peppers and red onion to the skillet. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are tender and chicken is fully cooked.
04 - Squeeze lime juice over the mixture and stir to combine. Remove from heat.
05 - Allow roasted sweet potatoes to cool slightly, then slice lengthwise. Gently mash the flesh with a fork and season lightly with salt and black pepper.
06 - Spoon the fajita chicken filling evenly into each sweet potato half. Top with a dollop of Greek yogurt or sour cream and sprinkle with chopped cilantro.
07 - Serve immediately with lime wedges on the side.

# Expert suggestions:

01 -
  • One-pan fajita filling means minimal cleanup and maximum flavor.
  • Sweet potatoes roast hands-off while you prep the filling, so timing feels almost effortless.
  • It's naturally gluten-free and packs serious protein, so it actually fills you up.
  • The whole thing comes together in under an hour, perfect for when you want something that tastes like effort but isn't.
02 -
  • Don't skip piercing the potatoes or they'll crack open in the oven and make a mess—the fork holes let steam escape slowly.
  • Slice your chicken breast thinly, and if it's thick, gently pound it first so it cooks evenly and stays tender instead of drying out.
  • Add the spices to the oil before the chicken so they release their oils and flavor; otherwise they just taste dusty.
03 -
  • Roast your potatoes on the rack directly instead of on the baking sheet so heat circulates all around them and the skin crisps up.
  • If your chicken is thick or you're in a hurry, pound it gently to even thickness so it cooks in the time it takes the peppers to soften.
  • Make your spice blend all at once in a small bowl so you don't fumble adding each one individually while the chicken cooks.

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