Paleo Thai Chicken Stuffed Sweet Potatoes
If it were Summer year round, I most definitely would not be a size 2. Summer, that little temptress, she has a way of disrupting my good habits. It’s fun for certain, but certainly not sustainable. Now that Summer is pretty much over, I’m really trying to get back into the swing of things, cooking healthy meals at home and not accepting every invite for happy hour. This delicious recipe comes from a Paleo blog I discovered while doing the Whole30 last Spring. I’ve enjoyed many recipes from her blog since, and this one was no exception! The chicken is so flavorful, with a slight spicy kick. It would also be enjoyable over a spinach salad or in lettuce wraps!
Paleo Thai Chicken Stuffed Sweet Potatoes
Adapted from PaleOMG
Ingredients:
- 4 medium, round sweet potatoes or yams
- ½ cup canned light coconut milk
- ¼ cup smooth almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon chili garlic sauce
- 1 teaspoon honey
- 1 tablespoon coconut oil, to grease the pan
- 2 cups cooked shredded chicken (2 medium chicken breast)
- 1 red bell pepper, chopped
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- 3 green onions, chopped
- handful of chopped roasted cashews
Directions:
- Preheat oven to 400 degrees.
- Poke a couple holes with a knife in each sweet potato. Wrap the potato in foil and place in oven and bake for 1 hour to 1 hour and 15 minutes, until potato is soft.
- When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, coconut amines, garlic sauce, and honey puree until well mixed.
- Place a small amount of oil in a large sauté pan over medium heat. Add chopped red bell pepper and sprinkle with garlic powder and a bit of salt and pepper. Saute for about 5 minutes.
- Combine shredded chicken, pepper and sauce in a medium bowl and mix well.
- Cut all sweet potatoes down the middle, fill with the chicken mixture, and top with green onion and cashews.
Serves 4
