Name: Mediterranean-Spiced Chicken Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 4 large sweet potatoes; Extra virgin olive oil (such as Colavita ); 1 large red onion (sliced); 2 roasted red peppers (jarred peppers work well, sliced); 3 garlic cloves (minced); 1 pound chicken breasts (cut into thin strips); 1 teaspoon ground cumin; ½ teaspoon ground coriander; Pinch of ground cinnamon; ½ cup chicken broth; 1 15-ounce can chickpeas, drained and rinsed; 3 cups baby spinach (rinsed and dried); ½ cup pitted Kalamata olives (chopped); ½ cup tahini; Garnish: tahini (sliced scallions)

Mediterranean-Spiced Chicken Stuffed Sweet Potatoes

A quick and nutritious meal and in a neat little package! Sweet potatoes are a stand-out vitamin-packed powerhouse and stuffed with spiced chicken and veggies, they become a multi-textured dinner, lunch, or with mini potatoes, a gorgeous appetizer.

To save time, bake sweet potatoes 1 to 2 days ahead and store them wrapped in the refrigerator. When ready to serve, sauté chicken and veggies, stuff potatoes, and warm in a 350°F oven for 5 to 10 minutes.

Always make sure to use a great quality extra virgin olive oil. We love Colavita!

Related: Stuffed Peppers

Mediterranean-Spiced Chicken Stuffed Sweet Potatoes

Prep Time 15

Cook Time 1 30

Total Time 1 45

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Servings

Ingredients

4 large sweet potatoes
Extra virgin olive oil such as Colavita
1 large red onion sliced
2 roasted red peppers jarred peppers work well, sliced
3 garlic cloves minced
1 pound chicken breasts cut into thin strips
1 teaspoon ground cumin
½ teaspoon ground coriander
Pinch of ground cinnamon
½ cup chicken broth
1 15-ounce can chickpeas, drained and rinsed
3 cups baby spinach rinsed and dried
½ cup pitted Kalamata olives chopped
½ cup tahini
Garnish: tahini sliced scallions

Instructions

Line a baking sheet with parchment paper. Preheat oven to 350°F.
Place sweet potatoes on prepared sheet and roast at 350°F for 45 minutes to 1 hour or until a knife can easily pierce the potatoes.
While potatoes are roasting, caramelize onion in a large sauté pan lightly coated with evoo over medium-high heat, about 7 to 10 minutes, until dark and very soft.
Add red pepper, garlic, and chicken and continue cooking until chicken is light golden brown, about 8 to 10 minutes.
Add cumin, coriander, cinnamon, broth, and chickpeas. Reduce heat to a simmer.
Cut potatoes in half lengthwise and scoop out potato flesh, leaving about a quarter-inch of flesh to support filling without breaking.
Add scooped potato to chicken mixture and stir to combine. Adjust seasoning with salt and pepper.
Add spinach and stir into hot chicken mixture. Divide filling between potato halves. Sprinkle olives on top and drizzle with tahini.
Before serving, reheat potatoes until filling is bubbly. Garnish with more tahini and sliced scallions.
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