Loaded Chicken Sweet Potato Cups

In the world of healthy eating, finding recipes that are both satisfying and nutritious can often feel like a challenge. However, the Loaded Chicken Sweet Potato Cups offer a delightful solution that combines taste and health benefits in one delicious package. This recipe features sweet potatoes, which are naturally sweet and packed with nutrients, combined with seasoned chicken breast, creating a meal that is not only flavorful but also visually appealing. These cups can serve as an excellent option for lunch, dinner, or even as a hearty snack, making them a versatile choice for any occasion.

Discover the perfect blend of flavor and nutrition with Loaded Chicken Sweet Potato Cups! These delightful cups transform sweet potatoes into a nutritious base, filled with seasoned chicken, black beans, corn, and colorful veggies. Packed with vitamins, protein, and fiber, they make an excellent choice for lunch, dinner, or a hearty snack. The recipe is customizable, allowing you to mix and match your favorite toppings. Enjoy a delicious and healthy meal that’s easy to prepare and incredibly satisfying!

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Ingredients

2 large sweet potatoes

1 lb boneless, skinless chicken breast

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 avocado, diced

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Prepare Sweet Potatoes: Clean the sweet potatoes thoroughly. Prick them a few times with a fork, then wrap each in foil. Place them on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until fork-tender.

Cook the Chicken: While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 6-7 minutes on each side, or until thoroughly cooked and juices run clear. Remove from the skillet and let it rest for a few minutes before slicing.

Mix the Filling: In a large bowl, combine the diced chicken, cherry tomatoes, black beans, corn, and half of the shredded cheddar cheese. Mix well and adjust seasoning as needed.

Assemble the Cups: Once the sweet potatoes are done and cool enough to handle, cut them in half lengthwise and scoop out some of the flesh to create cups. Leave enough potato to maintain structure.

Fill the Cups: Spoon the chicken and veggie mixture into each sweet potato half. Top with the remaining cheddar cheese.

Bake Again: Place the filled sweet potato cups back on the baking sheet and return to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serve: Remove from the oven and top with diced avocado and chopped cilantro. Serve warm with a dollop of sour cream if desired.

Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings