Stuffed Sweet Potato with Shredded Chicken
…carrots, tomato marinara and garlic yoghurt sauce
This stuffed sweet potatoes recipe is no quick fix, but the good thing is that it basically cooks itself. So while this dish takes care of itself, you have time to take care of your guests. Shake that cocktail in the meantime and make those people feel at home. Or serve that healthy homemade juice to keep the healthy theme going.
Make sure to choose some really nice, big and round potatoes. It makes the scooping and filling much easier. Serve the dish with a nice fresh salad to keep it light and nutritious. No one needs to break the diet and no one needs to feel guilty afterwards.
- 4 big sweet potatoes
- 500 gr chicken breasts
- 300 gr cherry tomatoes
- 1 small onion
- 300 gr carrots out of a jar
- 1 tbsp garlic powder
- 1 tbsp parsley flakes
- 1/2 tsp chili pepper flakes
- 1 tbsp ground paprika
- salt and pepper to taste
- 1 tbsp olive oil
- 250 ml non-fat greek yoghurt
- 2 tbsp garlic powder
- 1 tbsp honey
- 1 tsp ground thyme
- 1 pinch Freshly ground sea salt and pepper
Add the sweet potatoes in a big pan of simmering water. Let it cook for around 20 minutes until soft but not too soft that the knife goes through and through.
In another pan of simmering water add the chicken breasts let it cook for around 20 minutes
In the meantime chop to onions roughly and cut the cherry tomatoes in half. Add the onion, cherry tomatoes, garlic powder, parsley flakes, chilli pepper flakes, ground paprika, salt, pepper and olive oil in a food processor and blend everything into a smooth salsa.
In a small bowl blend the yoghurt sauce with the garlic powder, thyme, honey, salt and pepper. Set aside.
When the chickens are done remove it from the pan and begin to shred. With two forks pull the chicken apart in strings. Put the chicken in a bowl, add the tomato sauce, carrots and blend everything.
When the potatoes are done remove it from the pan and with a dry towel dry the skin of the potato. Make a vertical cut from one tip to another in the centre of the potato (don't cut too deep or until the end, because it will otherwise break). Scoop the centre of the potato out leaving a shelf for the stuffing.
Stuff the chicken in the sweet potato and top it off with the yoghurt sauce.
Healthy and yummy! Now go enjoy it…