Time: 1 hour 30 mins
Servings: 2
Ingredients:
2 Sweet Potato (medium)
3 Garlic (cloves, minced)
2g Sea Salt (to taste)
30mls Water
15mls Lemon Juice (to taste)
450g Chicken Breast, Cooked (shredded)
2 stalks Green Onion (chopped)
Directions:
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper. Cook the sweet potatoes for one hour or until fork tender.
- Once cool enough to handle, cut the sweet potatoes in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays in tact.
- In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
- Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to threedays.
Serving Size:
One serving equals approximately two stuffed sweet potato halves.
More Flavour:
Add your choice of herbs and spices.
Additional toppings:
Top with cheese, vegan cheese, sour cream, or plain yogurt.
Nutritional Info:
Amount per serving
Calories – 466
Fat – 7g
Carbs – 29g
Fiber – 4g
Sugar – 6g
Protein – 72g
