Talk about a fiesta on a plate! This delicious chipotle chicken stuffed sweet potato works beautifully as a quick lunch or dinner for those of us who want to eat clean without sacrificing flavor.
The inspiration for this meal…
I stumbled across a wonderful resource, The Defined Dish, when looking through Pinterest for fun Whole30 approved meals. One recipe, Chipotle Chicken Tacos, jumped out at me because of its use of simple ingredients and chicken, rather than red meat. I have made a concerted effort to wean my family from red meat because of its implications on the environment (and heart health!) so this was a welcome recipe to try.
Chipotle Chicken Stuffed Sweet Potato
A few changes…
The chicken was good but a bit bland and too spicy for my children to eat so I made a few simple tweaks that made it a home run in our house! I pretty much use the same two aromatics as the base for most dishes; onions and garlic. And my house certainly smells like it! I included these two because they added a depth of flavor that was needed in this dish; and who really needs a clean smelling house anyway? I also had to halve the amount of chipotle chili powder so that my children could enjoy the meal too. It was the perfect amount to make everyone’s tastebuds happy. As for the aioli, I used 2 cloves of garlic confit because I found that fresh garlic does not agree with me. I used this mayo recipe for the mayo, but feel free to buy a Whole30 compliant or clean mayo.
Super versatile…
Since I was on a Whole30 round, I skipped the tortillas and went straight for the sweet potato. You could certainly use lettuce cups or jicama tortillas (just be sure to steam the jicama for about 30 seconds before serving) but I was looking for something more filling so straight to the potato, I went! I also had the chipotle chicken the next day for lunch over fried plantains (or tostones). Hot dayum! It was phenomenal!
This is a fun dish that encourages experimentation so have fun! Share your experiments in the comments below! I would love to see the photos of what you come up with for this chipotle chicken dish!!
Preheat oven to 400 degrees F. Pierce sweet potato several times with fork tongs all around potato. Wrap in tin foil and place sweet potato in oven. Heat oil in pan over medium heat. Cook onions until soft and golden brown, stirring often to prevent burning. This should take 5-8 minutes. Add minced garlic to onions, stirring constantly, and sauté for about 1 minute. Once cooked, remove onions and garlic and set aside in bowl, making sure to leave remaining oil in pan. Add ground chicken to pan, salt, pepper, and break apart with spatula as meat cooks in order to break down chicken into small bits. Cook until meat is no longer pink and is cooked through, about 5-7 minutes. Once meat is cooked, add spices, tomato paste, onions, and garlic to the pan and stir to incorporate for about 1 minute. Pour in chicken broth and cook for additional 3-5 minutes, or until reduced. Remove from direct heat, cover to keep warm. FOR THE AIOLI: Using a blender, small food processor, or immersion blender; combine mayo (see link to recipe in description), garlic, smoked paprika, lemon juice, and salt. Pulse until smooth and creamy.Chipotle Chicken Stuffed Sweet Potato with Smoked Paprika Aioli
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5 Comments
Karly
October 28, 2018 at 2:22 pmDelish! Can’t wait to try this!
egrant.salvi
October 28, 2018 at 6:36 pmHi Karly! Thanks for the comment! The chicken was also delicious over tostones- fried plantains. I hope you enjoy! Thanks!
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