Loaded Chicken Fajita Sweet Potatoes

With veggies, chicken, sweet potatoes, and simple seasonings, these Chicken Fajita Sweet Potatoes are amazing! So flavorful!

If you love fajita flavored jam, you’ll love this recipe!

Veggies (customizable to your liking!), chicken and smoky flavors piled on top of tender sweet potatoes for a timeless combination!

fajita vegetables

I like to keep the traditional fajita vegetables in this recipe.

• onion
• peppers (usually red, yellow, orange)
• mushroom

But you can definitely (and easily) customize the veggies to your liking, subbing in whatever veggies you like or have on hand, and getting rid of the veggies that cause stress.

Sauté the vegetables in a skillet. If you like your vegetables to have a lot of golden color, cook them in batches for maximum exposure to the bottom of the hot pan.

Everything else in fajitas

Once the veggies are cooked until tender (no mushy veggies!), add:

• cooked chicken
• coriander
• lime juice
• Seasoning: cumin, chili powder, smoked or regular paprika, garlic.

Pro tip: For a meatless version, rinse the chicken and sub with the drained canned beans (or lots of extra veggies!).

Cooking sweet potatoes

The base of this delicious recipe is, of course, sweet potatoes (or yams). *If you want to substitute sweet potato, please refer to the notes in the recipe below.

Cook the sweet potatoes in a greased foil-lined half-sheet pan at 375 degrees Fahrenheit for about 1 hour.

Cut the sweet potato in half and mash with a fork so that the flesh is lightly crushed. Then sprinkle with salt and pepper. Don’t forget this step. It is very important in determining the overall taste.

Top half of each sweet potato with a very heaping (yes, this is scientific) scoop of chicken fajita filling.

Bake the loaded chicken fajita sweet potatoes until the cheese is melted, bubbly and golden.

Ermagash. very delicious.

1/2 sweet potato is very filling and satisfying. Serve as is or with your favorite toppings such as sour cream, avocado, coriander and salsa.

I highly recommend the route of loading the already loaded sweet potato with more toppings.

sweet potato

Digging into these flavor-blasted sweet potato bombs is a little chaotic and messy. It’s all part of a delicious journey.

Admittedly, I’m a big fan of fajitas. But these Chicken Fajita Sweet Potatoes are next-level deliciousness.

Leftovers (without sour cream and avocado) reheat surprisingly well and make for the best lunch ever.

I can’t wait for you to make these! You will love them!

1 year ago: Red velvet cheesecake brownie
Two years ago: Triple chocolate scone
3 years ago: Veggie Turkey Taco Lettuce Wrap
four years ago: Best Swig Sugar Cookies {Copycat Recipe}
5 years ago: Amazing Instant Pot Indian Butter Chicken and Potato Curry
6 years ago: One Bowl Monster M&M Cookie {Gluten Free}
7 years ago: Grilled Garlic and Fontina Spaghetti
8 years ago: Curry-flavoured lentil and sausage soup with roasted almonds
9 years ago: Classic creme brulee
10 years ago: Strawberry cheesecake

Loaded chicken fajitas sweet potato

yield: 8 serving

Preparation time: 20 minute

Cooking time: 1 time 20 minute

total time: 1 time 40 minute

• Four Moderate sweet potato (see note)
• 1 tablespoon Olive oil
• ½ Moderate onion, sliced ​​in half
• 2 big Bell pepper, any color, cored and sliced ​​into thin strips
• 2 cup sliced ​​mushrooms
• 2-3 cup cooked, shredded, or minced chicken
• 1 tea spoon ground cumin
• ½ tea spoon Chili powder
• ½ tea spoon smoked or regular paprika
• ½ tea spoon garlic powder
• 1 to 2 tablespoon fresh lime juice
• ½ cup chopped coriander
• 1 ½ cup Shredded Mexican Blend Cheese (see note)
• Toppings: sour cream, avocado, coriander, salsa, etc.

• Preheat oven to 375 degrees Fahrenheit. Line a half-sheet pan with foil and grease with cooking spray. Poke several holes in the sweet potato with the tip of a fork. Arrange the sweet potatoes on a baking sheet and bake until tender, about 1 hour.

• While the sweet potatoes are cooking, heat the olive oil in a deep skillet over medium heat. Add the onions and green peppers and simmer for 3-4 minutes until tender, then season with salt and pepper. Remove to a plate and return skillet to heat.

• Add more olive oil if desired. Add mushrooms and cook, unstirred (for a more golden color), 1 to 2 minutes. Stir or flip, and continue cooking for a few more minutes until golden and tender. Season with a pinch of salt and pepper.

• Return the onions and peppers to the skillet along with the mushrooms. Add chicken, cumin, chili powder, paprika, garlic powder, lime juice, and coriander. Season with salt and pepper!

• Preheat broiler oven and place rack in top center of oven.

• Cut each sweet potato in half lengthwise and place cut side up on baking sheet (change foil if necessary). Sprinkle with a pinch of salt and pepper.

• Divide chicken and vegetable mixture evenly over sweet potatoes and pile high.

• Sprinkle cheese on top. Bake until cheese is golden and bubbly (watch carefully!), 2-3 minutes.

• Serve immediately with toppings of your choice (sour cream, salsa, avocado, coriander, etc.).

potato: I’ve never tried subbing sweet potatoes to Russet, Yukon Gold, or another variety, but if that’s your preference, it’s worth a try. Try the fajita topping on top (follow the recipe for cheese and grilled toppings).
vegetable: The vegetables in this recipe are completely customizable. Vegetables you don’t like or don’t have on hand can be replaced with other vegetables (zucchini, broccoli, carrots, etc.).
Meatless: This meal can easily be made meatless by simply omitting the chicken.You can also add a can of rinsed and drained beans (with or without meat).
cheese: Monterey Jack and Cheddar can be substituted for the Mexican Cheese Blend.

Serving: 1 serving, calorie: 252kcal, carbohydrates: 28g, protein: 16g, obesity: 9g, saturated fat: Fourg, cholesterol: 44mg, sodium: 239mg, fiber: Fiveg, sugar: 8g

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