Chicken Stuffed Sweet Potatoes (Paleo, Whole30)
This Chicken Stuffed Sweet Potatoes recipe is a nourishing, Paleo and Whole30-compliant dish that blends the natural sweetness of sweet potatoes with a savory, Mexican-inspired chicken tinga filling. Perfect for a wholesome dinner, this flavorful meal is ideal for those following a Paleo lifestyle or anyone seeking a quick, vibrant, and satisfying dish. With tender sweet potatoes and a spiced chicken filling, it’s a comforting option for weeknights or casual gatherings.
Chicken Stuffed Sweet Potatoes (Paleo, Whole30)
2
servings15
minutes1
hour20
minutes350
kcalIngredients
2 medium sweet potatoes
1 large boneless, skinless chicken breast (or 2 smaller ones)
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (adjust to taste)
1 can (14 oz) diced tomatoes (no-sugar-added)
1/4 cup chicken broth or water
1 cup fresh spinach, chopped
Salt and black pepper to taste
Directions
- Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes thoroughly, then pat dry with a paper towel.
- Place sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until tender when pierced with a finger. Remove from oven and let cool slightly.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Season chicken breast with salt and pepper, then cook until browned, about 5-6 minutes per side. Remove, shred with two forks, and set aside.
- In the same skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté until translucent, about 5-6 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in ground cumin, smoked paprika, dried oregano, and cayenne pepper. Add diced tomatoes and chicken broth (or water). Stir well and simmer for 10-15 minutes until the sauce thickens.
- Blend the tomato sauce until dayan using a blender or hand mixer. Return to the skillet and add shredded chicken.
- Stir in chopped spinach and cook for 2-3 minutes until wilted. Adjust seasoning with salt and pepper if needed.
- Slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently press to create an opening for the filling. Divide the chicken mixture evenly among the sweet potatoes.
- Place stuffed sweet potatoes back on the baking sheet. Bake for an additional 10-15 minutes, until the filling is heated through and sweet potatoes are slightly crispy on the edges.
Serving Suggestions
Serve Chicken Stuffed Sweet Potatoes with a green salad or red cabbage salad tossed in a tangy vinaigrette for a crisp, refreshing contrast. For a heartier meal, pair with cauliflower rice or roasted vegetables to create a well-rounded Paleo feast. Optional toppings like fresh cilantro, sliced jalapeños, diced red onion, or avocado slices can add extra flavor and texture.
Why This Paleo and Whole30 Recipe?
This dish is designed for Paleo and Whole30 diets, using nutrient-dense ingredients like sweet potatoes for fiber and vitamins, lean chicken for protein, and spinach for added nutrition. The Mexican-inspired chicken tinga filling, with its blend of cumin, smoked paprika, and oregano, delivers bold flavors without relying on non-compliant ingredients like dairy or grains. The recipe is simple yet satisfying, making it a go-to for healthy, flavorful meals.
Tips for Success
- Ensure sweet potatoes are medium-sized and uniformly shaped for even cooking.
- Prepare sweet potatoes and chicken tinga filling in advance to save time; assemble and bake when ready to serve.
- Adjust cayenne pepper to control spice level based on preference.
- For a creamier texture, blend the tomato sauce thoroughly before adding chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Double the chicken tinga recipe and freeze extras for quick future meals.
