For weeknight dinner lovers, these Chicken Fajita Stuffed Sweet Potatoes deliver. Grilled fajita chicken, sautéed peppers, and onions tucked into a creamy baked sweet potato—healthy comfort food at its best.
Family dinners mattered a lot when I was growing up. My parents made it a priority to sit down together for the evening meal, even with busy sports schedules. They rarely ate out, and looking back I’m impressed they managed that so consistently.
Eating at home takes planning and intention. It’s easy to pick up food on the go, and right now Eric and I often choose convenience due to varying schedules. Living in Orlando helps — there are plenty of healthy quick-service options that make eating out both convenient and nutritious.
With our baby arriving in October, I expect our grab-and-go habits will change for the better. There’s nothing like a home-cooked meal. When Recipe Redux asked us to recreate a family meal from childhood, I thought of these Chicken Fajita Stuffed Sweet Potatoes. We didn’t literally put fajitas inside sweet potatoes back then, but Mexican-inspired meals and fajitas were staples at our table.
A perfectly baked sweet potato is irresistibly soft and sweet. Fill it with smoky, seasoned chicken fajita strips, sautéed peppers and onions, and fresh tomato, and you’ve got a satisfying meal that still feels wholesome. Give it a try—this is comfort food that’s also nourishing.
Chicken Fajita Stuffed Sweet Potatoes
- Author: Kristina LaRue
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 4 servings 1x
Description
These Chicken Fajita Stuffed Sweet Potatoes combine grilled fajita-seasoned chicken, sautéed peppers and onions, and fresh tomatoes inside a soft baked sweet potato. They’re simple to make, filling, and a great choice for a healthy weeknight dinner.
Scale
Ingredients
- 4 sweet potatoes
- 3 teaspoons coconut oil, divided
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 16 ounces chicken breast, sliced into strips
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 tomato, diced
Instructions
- Preheat the oven to 425°F (220°C).
- Coat the sweet potatoes with 1 teaspoon of coconut oil and season with salt and pepper.
- Wrap each sweet potato in foil and pierce the foil a few times with a knife to allow steam to escape.
- Bake the potatoes for about 45 minutes, until tender when pierced with a fork.
- While the potatoes bake, combine the chili powder, cumin, paprika, minced garlic, and sea salt in a small bowl to make the fajita seasoning.
- Heat 1 teaspoon of coconut oil in a cast iron skillet or heavy pan over medium-high heat.
- Add the chicken strips, sprinkle with the fajita seasoning, and cook until browned and cooked through. Remove the chicken from the pan and set aside.
- Add the remaining 1 teaspoon of coconut oil to the pan, then sauté the sliced onion and bell pepper until softened and lightly caramelized.
- When the sweet potatoes are done, slice them open and stuff with the cooked chicken, sautéed peppers and onions, and top with fresh diced tomato.
- Serve warm. Optional toppings: cilantro, a squeeze of lime, Greek yogurt or shredded cheese, if desired.