Sweet Potato Fajita Boats
Nutrition (per serving):
Total Fat: 18g
2 - 4 oz boneless chicken breasts
1 sweet potato
1 cup bell peppers, in long strips
1/2 white onion, sliced
1 small avocado
2 tbsp light mozzarella-cheddar shredded cheese
2 tsp olive oil
1-2 tsp taco spice
Preheat the oven to 400F and line a baking sheet with parchment paper.
Poke holes in the sweet potato. Microwave for 5 minutes and let the sweet potato cool slightly.
Cut the sweet potato in half lengthwise leaving a small rim around the center. Cut the sweet potato (inside) that you just removed into squares and set aside.
Cut the pepper(s) and onion into long strips. Place the boats onto the parchment paper and the vegetables/sweet potato chunks on the other side. Lay the chicken on top of the vegetables and sprinkle everything with the taco seasoning and olive oil.
Bake for about 20-25 minutes or until the chicken is fully cooked throughout (165F).
Remove from oven, shred the chicken with two forks and fill the boats with the vegetables and chicken. Lay the shredded cheese on top and return to oven for 5 minutes to melt the cheese.
Serve with avocado on top and the sweet potato chunks on the side.