3 Servings
Ingredients
3 baked medium sweet potatoes, cut in half
1/2 tsp. olive oil
1/4 tsp. sea salt (or Himalayan salt)
6 oz. shredded cooked chicken breast
1 tsp. all-natural taco seasoning, no salt added
1/3 cup shredded white cheddar cheese
1 cup plain Greek yogurt
¼ cup chopped fresh green onion
3 baked medium sweet potatoes, cut in half
1/2 tsp. olive oil
1/4 tsp. sea salt (or Himalayan salt)
6 oz. shredded cooked chicken breast
1 tsp. all-natural taco seasoning, no salt added
1/3 cup shredded white cheddar cheese
1 cup plain Greek yogurt
¼ cup chopped fresh green onion
Directions
1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on baking sheet. Brush with oil and sprinkle with salt. (Optional)
Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and taco seasoning in a small bowl; mix well. Set aside.
5. Top each sweet potato half evenly with, chicken mixture, and cheese.
6. Bake for a further 2 minutes or until cheese melts. Top with Greek yogurt, and cilantro.
*white potatoes can be used in place of sweet potatoes
1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on baking sheet. Brush with oil and sprinkle with salt. (Optional)
Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and taco seasoning in a small bowl; mix well. Set aside.
5. Top each sweet potato half evenly with, chicken mixture, and cheese.
6. Bake for a further 2 minutes or until cheese melts. Top with Greek yogurt, and cilantro.
*white potatoes can be used in place of sweet potatoes
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