- 2 sweet potatoes
- 1/2 green, yellow, and red bell pepper, sliced
- 1/2 onion, sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- olive oil
- 1 chicken breast
- Mozzarella cheese (optional)
- Guacamole (optional)
- Sour cream (optional)
Preheat oven to 400. Poke holes with fork along a line in sweet potatoes. Microwave for approximately 5 minutes (I had to do 8) to soften. Cut in half longways. Spoon on most of insides of potatoes. Place skin side down on baking sheet, leaving room at one end. Place peppers and onions on other end. Mix together dry ingredients. Sprinkle olive oil on everything, including both sides of the chicken. Sprinkle dry ingredients on everything, including both sides of the chicken. Place chicken breast on top of veggie bed. Bake for 20 minutes. Shred chicken and mix with veggies. Spoon mixture into sweet potato skins. Top as desired. Makes 2-4 servings.