• Dr. Nancy Bertelmann

Chicken Stuffed Sweet Potatoes


Chicken Stuffed Sweet Potatoes

The key is having pre-baked sweet potatoes ready to go. Throw 8-10 in the oven on a baking sheet (after washing and poking with a fork) for 50 minutes and bake at 350 degrees Fahrenheit. The chicken, being crock-pot friendly, makes it easy to cook ahead of time so all that’s left is the snack assembly.


Ingredients (use organic food whenever possible)

· 1 – 1.5 pounds organic boneless, skinless chicken thighs and breast

· 1 - 14oz BPA free can diced tomatoes

· 3 - Chipotle peppers (canned in adobo) minced (do not put in the liquid from the

can)

· 1 - Avocado

· 1/2 tsp cumin

· 1/4 tsp chili

· 1/4 tsp smoked paprika

· 1/4 tsp sea salt

· 6-8 Large baked sweet potatoes

· Cilantro

Instructions:

· Add chicken, tomatoes, Chipotle peppers** (without the liquid from the can) and

spices to crock-pot and cook 6-8 hours on low (or 3-4 on high).

· Remove chicken from crock-pot and shred with a fork and knife.

· Scoop out about 1/2 of the insides of the sweet potatoes (Save for another use!)

· Re-heat sweet potato skins in the oven until warm.

· Spoon chicken onto potatoes, garnish with avocado and cilantro

**The Chipotle pepper can be hot/spicy so add to taste. In addition the liquid that they come in can be VERY hot/spicy so use sparingly and to taste.

ENJOY