Description
A delightful fusion of creamy chicken filling and sweet potatoes, perfect for comforting family meals.
Ingredients
Scale
- 2 large sweet potatoes
- 1 pound boneless, skinless chicken breasts
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them in the oven for about 45 minutes or until tender.
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and minced garlic, and sauté until translucent.
- Add the chicken breasts and cook until no longer pink, about 6-7 minutes per side. Remove and shred the chicken.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, and cook until the sauce thickens.
- Stir in the shredded chicken, mixed vegetables, salt, pepper, thyme, and rosemary.
- Cut open the baked sweet potatoes and fluff the insides with a fork.
- Spoon the chicken mixture into the sweet potatoes and serve hot.
Notes
For a vegetarian option, substitute chicken with chickpeas or plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 70mg