These chicken-stuffed sweet potatoes are the perfect lunch to keep you going throughout the day! It includes chicken, sweetcorn, mayo and more!

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About this Recipe

Our recent stuffed sweet potato recipe was a big hit, minced beef and all! But we wanted to provide an alternative since many of our readers don’t like beef, or maybe they don’t eat it for any reason. So, for this recipe, we decided to change up many of our ingredients, with the meaty star of the dish switching to chicken.

Plus, chicken is often a better alternative to beef as it offers a higher amount of protein and vitamins per bite. Try out this new alternative to our stuffed sweet potato dish and see if you like it! For more recipes, check out our full list at Sims Home Kitchen.

Keeping Your Guacamole Green

Guacamole is an essential part of this delicious potato-stuffed recipe, and if you’re anything like us, you will become #OBSESSED with it! It’s hard not to make too much guacamole, especially when you can use the leftovers for so many other yummy dishes and sides.

But there’s just one problem…guacamole turns brown when exposed to air. This makes it seem like it goes bad really quickly, so what can be done to keep it green for longer?

We want to help you keep your guac fresh and green for as long as possible. Here are a couple of tips that might help prolong its storage in your fridge:

Plastic wrap is your friend. Cover the guac with it completely so no air can get in, and it will stay green for longer.
Add a couple of drops of lemon juice on top and then cover it with plastic wrap. You can use this same trick to keep apples from browning too!
Get an air-tight storage container and make sure the lid is secure before putting it in the fridge.

This might help you keep your guac for a few days longer so you can enjoy it all throughout the week.

How to Make Chicken-Stuffed Sweet Potatoes

Preheat your oven to 200 degrees Celsius (or 180C fan/Gas 6). While the oven is heating, season 1-2 full chicken fillets with salt, pepper, and any other herbs to taste.
Place chicken in the oven and bake for 15-20 minutes or until it is cooked all the way through. Meanwhile, give 5-7 sweet potatoes a good wash and add them to the oven, baking them for 10-12 minutes.
Remove chicken from the oven and shred it with a fork. Add the shredded chicken to a large bowl with ½ cup of sweetcorn, 2-5 Tbsp of mayonnaise, and salt and pepper to taste. Then, mash a whole avocado and mix it with your favorite spices until you have a smooth guacamole.
Slice the sweet potatoes in half so there’s room to add the rest of the ingredients. Stuff the chicken and all of the other ingredients from the bowl to the center of the sweet potato. Top with your homemade guacamole and top with sour cream if you want. Then, enjoy!

Optional: Add a few handfuls of spinach for extra nutrition!