Curried Chicken Stuffed Sweet Potatoes

Curried Chicken Stuffed Sweet Potatoes transform a carby potato to a protein powerhouse full of flavor!

Now that I'm tracking macros again, my creative juices are flowing. There is nothing I enjoy more than playing a personal game of Chopped in my kitchen with the goal of a balanced, nutritious meal.

I made these Curried Chicken Stuffed Sweet Potatoes for breakfast a little while ago (yes, I know, I'm weird) after my run. I had some time before my first conference call and defrosted chicken for dinner tonight. So, I decided to have a little fun.

The result was yummy! They were filling, and I was planning on saving half for tomorrow, but it was so good I needed up eating it about an hour later.

I think there are worst things I could have decided to snack on. 😉

📖 Recipe

Curried Chicken Stuffed Sweet Potatoes

Roni Noone

Curried Chicken Stuffed Sweet Potatoes transform a carby potato to a protein powerhouse full of flavor!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 14 minutes mins

Total Time 19 minutes mins

Course Dinner

Cuisine Any

Servings 2 servings

Calories 308 kcal

Ingredients

  

1x2x3x

• 1 sweet potato ~270g
• 1 raw chicken breast ~200g
• 1 teaspoon curry powder
• 1 teaspoon oil
• 2 scallions
• 1 oz cheddar cheese grated

Instructions

 

• Preheat the oven to 425 degrees.
• Pierce the sweet potato with a fork and microwave for about 5-minutes or until soft.
  1 sweet potato
• While the potato is cooking, cut the chicken breast into small bite-sized pieces and coat with curry powder. Set aside.
  1 raw chicken breast, 1 teaspoon curry powder
• Shop the scallions separating the white and green parts. Set aside.
  2 scallions
• Heat a small skillet over medium-high heat and add the oil. Saute the chicken and scallion whites in the skillet until cooked through, about 3 minutes.
  1 teaspoon oil
• Remove the cooked chicken and scallions from the heat and place in a bowl.
• Cut the cooked sweet potato in halve. Scoop out the flesh of the potatoes, leaving the skin "boats." Add the flesh to the bowl with the chicken.
• Combine the chicken and sweet potato flesh. Then stuff it back into the potato skin "boats." Top with the cheddar. Bake for 5 minutes until cheese melts.
  1 oz cheddar cheese
• Top with the scallion greens and enjoy!

Notes

• I used a spicy cheddar cheese just to give it more of a kick.
• If you don't have a scallion, a slice of onion would be fine. Then just sprinkle some dried chives or parsley on top for the pretty effect.
• I made this recipe two servings, but I liked the first one so much I ended up eating the other half just an hour later.

Nutrition

Serving: 1sweet potato boatCalories: 308kcalCarbohydrates: 28gProtein: 37gFat: 8gFiber: 5gSugar: 6g

Keyword chicken, curry, sweet potatoes

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