Happy Spring, everyone! Today’s recipe is the first of a monthly post series that I’m so happy to get to be a part of…more on that later. Besides tasting addictively scrumptious, these Mediterranean Chicken Stuffed Sweet Potato Skins are healthy and use ingredients you can keep on hand for those times you need a quick meal or last minute party appetizer.
I’m sure I’m not the only one who’s ready for lighter meals, more sunshine, and fresh grass and flowers making their grand entrance for the year! Having just been in Portland, Oregon, where it was sunny for only two of the five days we were there, I’m REALLY ready to see the sun (although, don’t take that as a complaint for my time away!).
My husband and I had the privilege of joining some of our favorite friends for an “adult beverage” (they make good wine AND beer there!) tasting trip to Portland, Oregon. I can’t wait to share all about the fabulous foods (I’m still thinking about the Blue Star Donuts – yeah, I enjoyed every bite!) and wine/beer we ate and drank while there (seriously, Portland, you make DELICIOUS eats and drinks!). Stay tuned…
Now let me tell you about the new post series I will be a part of going forward! The Recipe Redux is a site dedicated to showcasing recipes that are both tasty and healthy. Every month they invite healthy food bloggers (many of the bloggers are Registered Dietitians, like myself) to post a recipe to their site that fits the monthly theme. It’s been super fun to check out the other websites that post recipes to the Recipe Redux, and I’m excited to start sharing a monthly recipe there too!
The theme this month is…
Spring Clean the Kitchen
(Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now.)
This was perfect, especially with having just been on vacation. It is not always easy to jump right back into cooking when you’ve been away and may not have had time to get to the store. Ordering take-out is always super tempting, BUT, I really try to avoid doing that for two reasons: 1) we’ve just been on vacation, spending way more money on food than normal, and 2) travelling means I am much more likely to splurge on unhealthy treats (again, Blue Star Donuts!).
The key to eating healthy and getting right back on track with cooking after travelling is making sure you have a well-stocked pantry (and freezer!). Here are the pantry ingredients I used in these Mediterranean Chicken Stuffed Sweet Potato Skins:
- Plain Greek yogurt (use this any way you would use sour cream or mix it with a little honey and fruit for a breakfast or a snack)
- Chicken breast halves or chicken breast tenderloins (keep in the freezer and quickly thaw in the microwave using a low power or the defrost setting)
- Potatoes (I used sweet potatoes for this recipe)
- Olive oil (avocado oil or canola oil will work too)
- Mezzetta brand jarred Roasted Bell Pepper Strips & Caramelized Onions
I used a specific type of sweet potatoes for this recipe. If you’ve never tried a Japanese sweet potato before, they are delicious! They are typically smaller than a “normal” sweet potato and they have a smoother skin than the typical sweet potatoes I buy. You can also use Okinawan sweet potatoes if you can find those – they have an off-white colored skin with a bright purple interior. Or, if you can find regular sweet potatoes that are small, you can use those too.
I used chicken breast halves that I quickly cooked on the stove-top for this recipe, however, you could also use chopped, fully cooked chicken sausages (I like Al Fresco Spinach & Feta Chicken Sausages or Al Fresco Sundried Tomato Chicken Sausages). Using these will speed up the prep time even more and add a lot of flavor.
P.S. Bonus…these Mediterranean Chicken Stuffed Sweet Potato Skins is that they only use 6 ingredients (not counting the olive oil)!
Mediterranean Chicken Stuffed Sweet Potato Skins How-To Photos:
These are the Japanese sweet potatoes I used.
After scrubbing them, prick all over with a fork and brush with olive oil. Then bake until they are tender.
The skin will be darker after they are baked.
This is the jarred roasted pepper and caramelized onion product I love using when I don’t have time to make my own.
The filling for these potato skins uses just three ingredients (one being olive oil).
After cutting the potatoes in half and scooping out some of the flesh, spoon in the chicken filling. Then bake a bit longer.
Here they are after baking.
Top the potatoes with Greek yogurt, feta cheese, and parsley for a delicious finish!
- 6 small Japanese, Okinawan, or regular sweet potatoes (2 ¾ to 3 pounds total)
- 2 tablespoons olive oil
- 1 ½ cups chopped cooked chicken breast
- 2/3 cup jarred roasted pepper strips and caramelized onions, drained and chopped
- ½ cup plain low-fat or whole milk Greek yogurt
- 1/3 to ½ cup crumbled reduced-fat feta cheese
- 3 to 4 tablespoons chopped fresh Italian parsley
- Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. Gently scrub potatoes. Prick each potato 6 to 8 times with a fork. Brush 1 tablespoon oil on outsides of potatoes. Place potatoes in prepared pan. Bake, uncovered, for 45 to 50 minutes or until potatoes are tender. Cool in pan on a wire rack for 15 minutes or until cool enough to handle.
- Cut each potato horizontally in half. Using a small spoon, scoop out most of the potato flesh, leaving about a 1/4-inch-thick shell. Place shells, bowl sides up, in the same baking pan. Save the potato flesh you removed for another use (such as for mashed sweet potatoes).
- In a medium bowl stir together chicken, chopped peppers and onion, and remaining 1 tablespoon oil. Spoon chicken filling evenly into potato shells. Bake, uncovered, for 10 minutes more or until heated through.
- Transfer potato skins to a serving platter. Top potato skins evenly with yogurt, feta cheese, and parsley.
- *Do your best to use potatoes that are all about the same size for this recipe.
- 12 appetizer servings (1 potato skin per serving) or 4 dinner servings (3 potato skins per serving)
- 117 cals, 8 g pro, 13 g carb, 4 g fat, 18 mg cholesterol, 1 g sat fat, 2 g fiber, 101 mg sodium