Description
Roasted sweet potatoes stuffed with zesty honey lime chicken, black beans, corn, and avocado — a wholesome and flavorful gluten-free dinner.
Ingredients
For the Chicken:
2 cups cooked shredded chicken
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon chili powder
Salt and pepper, to taste
For the Sweet Potatoes:
3 medium sweet potatoes
½ cup canned corn, drained
½ cup black beans, rinsed and drained
1 avocado, diced
2 tablespoons chopped fresh cilantro
Ranch dressing or crema, for drizzling
Instructions
Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake on a sheet for 45–55 minutes, until fork-tender.
In a skillet over medium heat, combine shredded chicken with honey, lime juice, olive oil, garlic, chili powder, salt, and pepper. Cook for 4–5 minutes until warm and coated.
Slice open roasted sweet potatoes and fluff the insides with a fork.
Stuff with honey lime chicken, then top with corn, black beans, and avocado.
Drizzle with ranch or crema and garnish with chopped cilantro. Serve warm.
Notes
Use rotisserie chicken for an easy shortcut.
Add jalapeños or hot sauce for extra heat.
Swap black beans for pinto beans or chickpeas.
For a dairy-free version, use vegan crema or skip the drizzle.
Assemble fresh to preserve texture if meal prepping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven-Roasted + Skillet
- Cuisine: American, Southwestern
