Mouthwatering appetizer or a complete meal - you decide.
Most of us often think about loading up our baked potatoes but after you try sweet potatoes you'll rethink that option!
Switch up your meat or seasonings to reinvent this new classic over and over again. Any seasoned meat will work well, or try it with some spinach and cranberries for a little festive treat.
Courtesy of Paleo Leap
Here’s what you need
4 medium sweet potatoes
2 chicken breasts, sliced lengthwise
4 bacon slices, cooked and diced
2 green onions, sliced
Fresh homemade guacamole
1/2 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
Sea salt and freshly ground black pepper
Poke the sweet potatoes with a fork, and place on a baking sheet.
Bake in the oven 35 to 40 minutes, or until tender.
Slice the potatoes lengthwise, scoop out the center of the sweet potatoes and put aside to use in a different recipe so it doesn’t go to waste.
In a bowl combine the oregano, paprika, onion powder, garlic powder; add salt and pepper to taste.
Season the chicken strips with the spice mixture on all sides.
Melt some cooking fat in a skillet over medium-high heat.
Cook the chicken in the skillet, about 6 to 8 minutes per side, or until no longer pink.
Set aside and roughly chop or shred the chicken.
Fill the potatoes with the chicken, green onions, and bacon
29g carbohydrates, 25g protein and 8g fat
I hope that you get a chance to give this recipe a try this week.