Creamy Chimichurri Chicken Stuffed Sweet Potatoes

Creamy Chimichurri Chicken Stuffed Sweet Potatoes combine baked sweet potatoes with poached chicken breast and a creamy, citrusy chimichurri sauce for a fresh, delicious and healthy meal.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 369kcal

Author Jill McOwen

Ingredients

4 sweet potatoes
16 oz poached chicken breast sliced
1/2 cup fresh parsley chopped
1/4 cup fresh cilantro chopped
1 small orange
2 tbsp red onion finely chopped
2 tbsp sour cream
1 tbsp lemon juice
1 tbsp honey
1 tsp salt
1/2 tsp red pepper flakes optional

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil. Wash the sweet potatoes well. Place them on the baking sheet and bake until tender, about 45 minutes.
Meanwhile, prepare the chicken. Poach it or shred a rotisserie chicken. Top each potato with about 4 oz of chicken breast.
Add the chopped parsley and cilantro to a bowl. Remove the skin and white pith from the orange. Chop the orange segments and add the orange and its juice to the same bowl.
Add the finely chopped red onion, sour cream, lemon juice, honey, salt and red pepper flakes. Stir well to combine.
Top each stuffed sweet potato with about 1/4 cup of the creamy chimichurri sauce.

Video

Nutrition