Chicken Fajita Sweet Potatoes (Printable Version)

Tender roasted sweet potatoes filled with fajita-spiced chicken, peppers, onions, and topped with fresh cilantro.

# Ingredient List:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Fajita Chicken

02 - 2 boneless, skinless chicken breasts (about 14 oz), cut into thin strips
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced

→ Toppings

15 - 3.5 oz Greek yogurt (or sour cream)
16 - 1 small bunch fresh cilantro, chopped
17 - 1 lime, cut into wedges

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Place on a baking sheet and roast for 40 to 50 minutes until tender.
02 - Combine chicken strips with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and black pepper in a bowl. Mix well until evenly coated.
03 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5 to 6 minutes until lightly browned and completely cooked. Remove from skillet and set aside.
04 - In the same skillet, add sliced bell peppers and onion. Sauté for 5 to 7 minutes until softened and slightly caramelized.
05 - Return the cooked chicken to the skillet. Toss with vegetables and cook for an additional 1 to 2 minutes to blend flavors and heat through.
06 - Allow roasted sweet potatoes to cool slightly. Cut a lengthwise slit down the center of each. Gently fluff the inside flesh with a fork.
07 - Fill each sweet potato with the chicken fajita mixture. Top with a spoonful of Greek yogurt, freshly chopped cilantro, and a squeeze of lime juice. Serve immediately with extra lime wedges.

# Tips from hearthlykitchen:

01 -
  • Everything cooks on one baking sheet and one skillet, so cleanup is genuinely quick.
  • The natural sweetness of roasted sweet potato balances the smoky, spiced chicken in a way that feels indulgent without being heavy.
  • You can prep the chicken seasoning and slice the vegetables in the morning, then just roast and sauté when you get home.
  • It looks like restaurant food but costs a fraction and tastes better because you control the spice level.
02 -
  • Don't overcrowd the skillet when cooking the chicken or it will steam instead of sear, and you'll lose that caramelized flavor.
  • If your sweet potatoes aren't tender after 50 minutes, give them another 10, oven temperatures vary and underdone potatoes are disappointingly firm.
  • Let the cooked chicken rest on a plate instead of piling it in a bowl, so it doesn't steam itself and lose its crispy edges.
03 -
  • Roast extra sweet potatoes and keep them in the fridge, they're great for quick breakfasts or last-minute lunches throughout the week.
  • Toast your ground cumin and chili powder in a dry skillet for 30 seconds before mixing them with the chicken, it releases their oils and makes the flavor more vibrant.
  • If you're short on time, microwave the sweet potatoes for 5 minutes before roasting to cut down the oven time by nearly half.

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