Roasted sweet potatoes stuffed with spiced chicken, veggies, and creamy yogurt, creating a flavorful Southern-inspired main.
# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Cajun Chicken Filling
05 - 2 large boneless, skinless chicken breasts, diced
06 - 1 tablespoon olive oil
07 - 1 tablespoon Cajun seasoning
08 - 1 red bell pepper, diced
09 - 1 yellow bell pepper, diced
10 - 1 small red onion, diced
11 - 2 cloves garlic, minced
→ Yogurt Drizzle
12 - 1/2 cup Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon honey
15 - Pinch of salt
→ Optional Garnishes
16 - 2 tablespoons chopped fresh cilantro
17 - 1 avocado, sliced
18 - Lime wedges
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash sweet potatoes and pierce each several times with a fork. Rub with olive oil, sea salt, and black pepper. Place on the baking sheet and roast for 40 to 50 minutes until tender.
02 - While sweet potatoes roast, heat olive oil in a large skillet over medium-high heat. Add diced chicken and Cajun seasoning, sautéing for 3 to 4 minutes.
03 - Add red bell pepper, yellow bell pepper, red onion, and minced garlic to the skillet. Cook for an additional 5 to 7 minutes, stirring occasionally, until chicken is cooked through and vegetables are softened. Remove from heat.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, honey, and a pinch of salt until smooth. Set aside.
05 - Once roasted, allow sweet potatoes to cool until manageable. Slice open lengthwise without cutting through completely. Gently fluff the inside with a fork.
06 - Spoon Cajun chicken mixture into the sweet potatoes. Drizzle with yogurt sauce. Garnish with chopped cilantro, avocado slices, and lime wedges if desired. Serve warm.
