Chicken Fajita Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes filled with spicy chicken fajitas, peppers, and melted cheese.

# What You’ll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt

→ Chicken Fajita Filling

04 - 2 large boneless, skinless chicken breasts (1.1 lbs), cut into bite-sized strips
05 - 2 tablespoons olive oil
06 - 2 teaspoons chili powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 yellow onion, thinly sliced
17 - Juice of 1 lime

→ Topping

18 - 1 cup shredded cheddar cheese (or Monterey Jack)
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup sour cream (optional)
21 - 1 avocado, sliced (optional)

# How To Make It:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork. Rub with olive oil and salt. Place on baking sheet and roast for 40 to 50 minutes until tender.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips and all spices. Sauté for 2 to 3 minutes until chicken begins to brown.
03 - Add sliced bell peppers and onion to skillet. Cook, stirring frequently, until chicken is cooked through and vegetables soften, about 5 to 7 minutes. Squeeze lime juice over mixture and toss. Remove from heat.
04 - Allow roasted sweet potatoes to cool slightly. Slice lengthwise and gently fluff the insides with a fork to create space for filling.
05 - Generously stuff each sweet potato with chicken fajita mixture. Sprinkle shredded cheese evenly over each filled potato.
06 - Return stuffed potatoes to oven for 5 minutes until cheese melts and bubbles.
07 - Remove from oven and top with chopped cilantro, sour cream, and avocado slices as desired. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough to serve to guests, but honestly, it's just roasted potatoes and sautéed chicken thrown together.
  • One skillet, one baking sheet, and you've got a complete meal that's naturally gluten-free and packed with protein.
  • The cheese melts into every crevice of that warm potato flesh in a way that somehow tastes both cozy and exciting.
02 -
  • Don't skip pricking the potatoes—I learned this the hard way when one exploded in my oven and made an incredible mess.
  • The lime juice at the end isn't decoration; it wakes up all the spices and makes the whole dish taste brighter and more intentional.
  • Timing matters—if you stuff the potatoes too early, the filling cools down and the cheese won't melt properly when they go back in the oven.
03 -
  • Make the chicken filling ahead and reheat it gently while the potatoes roast; this saves you from scrambling at dinner time.
  • If your peppers release a lot of liquid as they cook, that's fine—just let it evaporate naturally; it concentrates the flavor.
  • A squeeze of lime juice over the finished plate, not just mixed into the filling, adds a finishing brightness that feels almost luxurious.

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