Chicken Fajita Stuffed Sweet Potatoes with Avocado Crema

April 06, 2015

You have cooked stripes of fajita seasoned chicken paired with bell pepper, and onion. Then topped with avocado crema and homemade pico....drool. The lunch from heaven. These are a perfect make ahead meal that you can prep and assemble a day or so later. If you are a lover of sweet potatoes and Tex Mex food this dish is for you!

For the Avocado Crema:
1 ripe avocado

juice of 1 lime

1/4 cup fresh cilantro chopped

2 tablespoons plain greek yogurt

For the potatoes:
4 medium sweet potatoes

For the fajita mixture:
3 tablespoons olive oil, divided

2 bell peppers (any variety), seeded and sliced into thinn strips

1 medium yellow onion, peeled and sliced into thin strips

salt & pepper

3 large chicken breasts, sliced into thin strips

2 tablespoons fajita seasoning (homemade is best)

For the Pico De Gallo:
(This is optional)

2 roma tomatos, diced

1 red onion, finely chopped

1/2 fresh jalapeno pepper, seeded and chopped

2 sprigs fresh cilantro, finely chopped

1 green onion, finely chopped

1 small clove garlic, minced

1/8 teaspoon salt

1/8 teaspoon pepper

If you are topping this with the pico. In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro, green onion and garlic. Season with salt and pepper. Mix well to combine. Refrigerate until...
See the full directions on my site

Nutritions

Calories
427

Sodium
763mg
31% DV

Fat
21g
33% DV

Protein
7g
14% DV

Carbs
45g
15% DV

Fiber
7g
28% DV