Loaded chicken fajita sweet potatoes

 

LOADED CHICKEN FAJITA SWEET POTATOES

yield: 8 SERVINGS

 

prep time: 20MINUTES MINS

cook time: 1HOUR HR 20MINUTES MINS

total time: 1HOUR HR 40MINUTES MINS

INGREDIENTS

• 4 medium sweet potatoes (see note)
• 1 tablespoon olive oil
• ½ medium onion, cut into half moon slices
• 2 large bell peppers, any color, cored and sliced into thin strips
• 2 cups sliced mushrooms
• 2 to 3 cups cooked, shredded or chopped chicken
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked or regular paprika
• ½ teaspoon garlic powder
• 1 to 2 tablespoons fresh lime juice
• ½ cup chopped cilantro
• 1 ½ cups shredded Mexican blend cheese (skip for dairy free and see note)
• Toppings: sour cream, avocado, cilantro, salsa, etc.

INSTRUCTIONS 

• Preheat the oven to 375 degrees F. Line a half sheet pan with foil and grease with cooking spray. Poke a few holes in each sweet potato with the tines of a fork. Place the sweet potatoes on the sheet pan and bake until tender, about 1 hour.
• While the sweet potatoes cook, heat the olive oil in a deep skillet over medium heat. Add the onion and peppers and cook until tender, 3-4 minutes, seasoning with a pinch of salt and pepper. Remove to a plate and return the skillet to the heat.
• Add another splash of olive oil, if needed. Add the mushrooms and cook, without stirring (for more golden color), for 1-2 minutes. Stir or flip and continue cooking for a few more minutes until golden and tender. Season with a pinch of salt and pepper.
• Add the onions and peppers back to the skillet with the mushrooms. Add the chicken, cumin, chili powder, paprika, garlic powder, lime juice and cilantro. Season to taste with salt and pepper!
• Preheat the oven broiler and position a rack in the upper middle position in the oven.
• Cut each sweet potato in half lengthwise and place on the baking sheet cut side up (replacing the foil, if needed). Scrape the flesh of the sweet potato with a fork until it is lightly mashed. Sprinkle with a pinch of salt and pepper.
• Divide the chicken/veggie mixture evenly among the sweet potatoes, piling it high.
• Sprinkle cheese over the top. Broil until the cheese is golden and bubbling (watch closely!), 2-3 minutes.
• Serve immediately with toppings of your choice (sour cream, salsa, avocado, cilantro, etc).

NOTES

Potatoes: I haven’t tried subbing out the sweet potatoes for russets, yukon golds or another variety, but it’s worth a try if that’s your preference. And if you really want a wild potato variation, try the fajita topping over tater tots (top with cheese and broil per the recipe). 

Veggies: the vegetables in this recipe are totally customizable. Veggies you don’t like or don’t have on hand can be swapped out for others (like zucchini, broccoli, carrots, etc). 

Meatless: this meal can easily be made meatless just by leaving out the chicken. A can of beans, rinsed and drained, could also be added (with or without the meat). 

Cheese: Skip for dairy free. Monterey Jack and cheddar can be subbed for the Mexican cheese blend.
Source: Mel's Kitchen Cafe

Skillet Lemon chicken and zucchini

SKILLET LEMON CHICKEN AND ZUCCHINI

yield: 6 SERVINGS

 

prep time: 15MINUTES MINS

cook time: 15MINUTES MINS

total time: 30 MINSMINUTES

INGREDIENTS

• 1 tablespoon olive oil
• 1 ½ pounds boneless chicken breast or thighs
• Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ cup shredded Parmesan cheese (skip for dairy free)
• Fresh parsley or basil, chopped (optional)

INSTRUCTIONS 

• Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
• Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don't over cook).
• Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
• Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.
• Sprinkle with parmesan cheese (if using) and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.

Source: Mel's Kitchen Cafe