Hot Honey Chicken Stuffed Sweet Potatoes
Sweet, spicy, and healthy! Hot honey chicken and toasted corn stuffed in roasted sweet potatoes with feta and arugula.
Ingredients
- 4 sweet potatoes
- 1.5 lbs chicken breasts
- 1 tsp salt
- ¼ tsp ground pepper
- 2 tbsp hot honey
- 2 tbsp avocado oil
- ½ cup Pickled onions
- 1 cup frozen corn
- Feta to top
- Extra hot honey to top
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Poke holes in the sweet potatoes with a fork and place on the baking sheet.
- Bake for 40-50 minutes or until easily pierced through with a fork.
- While the sweet potatoes are baking, chop chicken into bite sized pieces.
- Place them in a bowl and coat with salt, pepper and hot honey.
- Place a pan over medium heat and let it preheat for a few minutes to get hot.
- Pour oil into pan, then add in chicken and separate it out in the pan.
- Let cook for 4 minutes then stir to flip all of the pieces and cook for another 4 minutes until cooked through.
- Set chicken aside and add corn into the pan. Cook the corn until warmed through and slightly toasted. Add chicken back into the pan and stir to combine the two.
- Once the sweet potatoes are done cooking, plate each one and slice them down the middle to open them up. Sprinkle each with a pinch of salt.
- Top each with a big scoop of chicken and garnish with pickled onions, feta, arugula and a drizzle of hot honey.
Notes
- Option to top with arugula if you want to add greens!
Nutrition
Calories: 531kcal, Carbohydrates: 66g, Protein: 41g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 906mg, Potassium: 1549mg, Fiber: 8g, Sugar: 19g, Vitamin A: 32116IU, Vitamin C: 12mg, Calcium: 84mg, Iron: 2mg
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