Chicken Fajita Stuffed Sweet

I was standing in my kitchen one evening, staring at a bag of sweet potatoes and leftover chicken, when the idea hit me. What if I combined the smoky warmth of fajitas with the natural sweetness of roasted sweet potatoes? The result was better than I imagined, a dish that felt indulgent but was surprisingly wholesome.

The first time I made these for my family, my sister couldnt stop talking about how the yogurt cooled down the spices just right. She went back for seconds, then claimed she was too full for dessert but somehow found room anyway. That became the night this recipe earned a permanent spot in my rotation.

Ingredients

• Sweet Potatoes: Choose medium sized ones so they cook evenly and hold enough filling without falling apart.
• Boneless Skinless Chicken Breasts: Slice them thin so they cook fast and soak up all that smoky seasoning.
• Olive Oil: Just enough to coat the chicken and help the spices stick without making things greasy.
• Smoked Paprika: This is what gives the chicken that deep, almost grilled flavor even though its cooked on the stovetop.
• Ground Cumin: Adds warmth and earthiness, the backbone of any good fajita spice mix.
• Chili Powder: Brings a gentle heat and a little complexity without overwhelming the other flavors.
• Garlic Powder and Onion Powder: These two work together to build savory depth in every bite.
• Dried Oregano: A hint of herbiness that rounds out the spice blend beautifully.
• Salt and Black Pepper: Season everything properly and the whole dish just comes alive.
• Red and Yellow Bell Peppers: They get sweet and slightly caramelized in the skillet, adding color and crunch.
• Red Onion: Softens and sweetens as it cooks, tying the chicken and peppers together.
• Greek Yogurt: Creamy and tangy, it cools everything down and adds a luxurious finish.
• Fresh Cilantro: Bright and herby, it wakes up every flavor on the plate.
• Lime: A squeeze of juice at the end makes everything taste fresher and more vibrant.

Instructions

Roast the Sweet Potatoes:

Preheat your oven to 200 degrees Celsius and pierce each sweet potato a few times with a fork so steam can escape. Roast them on a baking sheet for 40 to 50 minutes until theyre tender when you press them.

Season the Chicken:

While the potatoes bake, toss the chicken strips in a bowl with olive oil and all the spices until every piece is coated. The smell alone will make you excited to eat.

Cook the Chicken:

Heat a large skillet over medium high heat and add the seasoned chicken. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through, then set it aside.

Sauté the Vegetables:

In the same skillet, toss in the sliced peppers and onion. Let them cook for 5 to 7 minutes, stirring now and then, until theyre softened and starting to caramelize at the edges.

Combine Everything:

Return the chicken to the skillet with the vegetables and toss everything together for a minute or two. This is when all those flavors really blend.

Prepare the Potatoes:

Once the sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides gently with a fork. Be careful not to break the skins.

Stuff and Top:

Spoon the chicken fajita mixture into each potato, then add a dollop of Greek yogurt, a sprinkle of cilantro, and a good squeeze of lime. Serve them hot with extra lime wedges on the side.

Pin Recipe

One rainy Tuesday, I made these for a friend who was having a rough week. We sat at the table with our stuffed sweet potatoes and talked for hours. She told me later it wasnt just the food that helped, but the fact that something so colorful and warm existed on a gray day.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for up to three days. Reheat the stuffed sweet potatoes in the oven at 180 degrees Celsius for about 15 minutes, or microwave them for a couple of minutes if youre in a hurry. The flavors actually get even better the next day once theyve had time to meld together.

Simple Swaps and Variations

If you want extra heat, throw in some sliced jalapeños with the peppers or add a pinch of cayenne to the spice mix. You can swap the Greek yogurt for a dairy free version if needed, or even use mashed avocado for a creamy topping. I once added black beans to the filling and it turned into an even heartier meal.

What to Serve Alongside

These stuffed sweet potatoes are filling on their own, but a simple side salad with lime vinaigrette or some sliced avocado makes it feel like a complete meal. If youre feeding a crowd, set out extra toppings like shredded cheese, salsa, or hot sauce so everyone can customize their own plate.

• A crisp green salad balances the richness perfectly.
• Tortilla chips and guacamole make great sides if youre serving this for a casual dinner.
• Keep extra lime wedges on hand because people will want them.

Pin Recipe

This dish has a way of turning an ordinary weeknight into something special without any extra effort. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ How do I ensure the sweet potatoes are tender?

Roast the sweet potatoes at 200°C (400°F) for 40–50 minutes until they can be easily pierced with a fork.

→ Can I use other peppers instead of bell peppers?

Yes, poblano or jalapeño peppers can add extra heat and depth, adjusting to your preferred spice level.

→ What is the best way to season the chicken for fajita flavor?

Combine smoked paprika, cumin, chili powder, garlic and onion powders, oregano, salt, and pepper to coat the chicken strips before cooking.

→ How can I make this dish dairy-free?

Substitute Greek yogurt with a plant-based dairy-free yogurt alternative without altering the core flavors.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making this dish ideal for gluten-sensitive individuals.

→ Can I prepare parts of this dish in advance?

Sweet potatoes can be roasted ahead of time and the chicken mixture cooked and stored separately to reheat before serving.