Stuffed potatoes with chicken and avocado

Votes: 23

Time: 20 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 380, total fat 22 G., saturated fats 7 G., proteins 17 G., carbohydrates 29 G., fiber 4 G., cholesterol 45 mg, sodium 490 mg, sugar 7 G.

Leftover chicken from the previous day can be deliciously used in a new, quick dish made from a sweet potato. Microwave the sweet potato in its skin, then scoop out the flesh, mix it with chicken pieces and grated cheddar, and return it to the potato. The cheddar melts beautifully in the hot sweet potato, making it creamier and more chewy. Top the cooked sweet potato with green salsa and avocado slices for a satisfying meal. A delicious and healthy dinner that will leave you with minimal dirty dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium sweet potato, pierced all over with a fork
1/4 cup cooked skinless chicken breast, shredded (rotisserie chicken or leftover chicken)
3 tbsp. l. grated mild cheddar
Half a small avocado
1 tbsp. l. salsa verde
1 green onion, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, chicken breasts, cheddar cheese, salsa sauce, green onions, Avocado

Cooking the dish according to the recipe:

Microwave the sweet potato on high until tender (squeeze the sweet potato with a kitchen towel; it should feel very soft to the touch), about 5 minutes. Let it sit for a few minutes.
Make a crosswise slit in the sweet potato. Using a kitchen towel, scoop out the flesh into a small bowl. Add the chicken, cheddar, and a pinch of salt and mix everything together with a fork. Then, stuff the sweet potato shell with the mixture.