Name: Chicken Fajita Stuffed Sweet Potato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (about 300g each) large sweet potatoes; 200g, diced skinless chicken breast; 1/2, sliced red bell pepper; 1/2, sliced green bell pepper; 1/4, thinly sliced yellow onion; 1 tbsp olive oil; 1 tsp fajita seasoning (powder); 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 2 tbsp low-fat shredded cheddar cheese; 2 tbsp plain Greek yogurt; 1 tbsp, chopped fresh cilantro; 1 tsp lime juice; to taste salt; to taste black pepper

Step-by-Step Instructions

1
Preheat oven to 200°C (400°F). Wash sweet potatoes, pierce each with a fork, and place on a baking sheet.
2
Bake sweet potatoes for 35‑40 minutes until tender; set aside.
3
While potatoes bake, heat olive oil in a skillet over medium heat. Add onion and bell peppers; sauté 4‑5 minutes until softened.
4
Add diced chicken, fajita seasoning, cumin, smoked paprika, salt and pepper; cook 6‑8 minutes, stirring, until chicken is cooked through.
5
Remove skillet from heat; stir in lime juice and half of the cilantro.
6
When sweet potatoes are done, let cool 2 minutes, then slice each lengthwise and gently fluff the interior with a fork.
7
Top each potato with the chicken‑fajita mixture, sprinkle cheese, and return to oven for 2‑3 minutes to melt cheese.
8
Serve with a dollop of Greek yogurt and the remaining cilantro as garnish.

*Pro Tips

1
For lower glycemic impact, keep the sweet potato portion to one medium potato per serving and pair with protein and fiber‑rich veggies.
2
Use a homemade fajita spice blend without added sugar to keep carbs minimal.

Why It's Diabetic-Friendly

Sweet potatoes provide fiber and have a lower glycemic load when portion‑controlled; lean chicken adds protein without saturated fat; the added vegetables increase volume and nutrients while keeping carbs modest; Greek yogurt offers creamy texture with less sugar than sour cream.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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