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Peruvian Chicken Veggie Stuffed Sweet Potatoes

Peruvian Chicken Veggie Stuffed Sweet Potatoes

Yield 4 servings
Cook time
20 Min
Total time
20 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Prick the sweet potatoes 6-8 times per potato all over. Microwave each large potato for 5 minutes. Check it after it’s cooked. A fork should easily slide in it when fully cooked. (If using small potatoes, cook in the microwave two at a time, and cook for about 6 minutes and check to make sure done. Cook it for 30 extra seconds at a time until finished).
  2. While cooking, shred the leftover chicken.
  3. Split open each potato and top with the shredded chicken and Lima, Corn, and Tomato Salad, feta, and avocado. Drizzle with Peruvian Green Sauce.

Notes

Components to Save:

None

Nutrition Facts

Calories

619

Fat

24 g

Sat. Fat

5 g

Carbs

58 g

Fiber

15 g

Net carbs

42 g

Sugar

20 g

Protein

34 g

Sodium

395 mg

Cholesterol

114 mg
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