Chicken and Ricotta-Stuffed Sweet Potatoes

Difficulty:

Ultra Basic
15

minutes

Servings:

2
A recipe allowed in a / / diet.

If you stuff a sweet potato with chicken meat instead of the other way around, you’ll be in for a big and tasty surprise. The mixture of tender pulled chicken, creamy ricotta and cooked sweet potato pulp turns out to be simply delicious.

Nutritional Chart

Calories: 506 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 78 g
  • 11 g
  • 20 g

Ingredients Needed for Chicken and Ricotta-Stuffed Sweet Potatoes

1 large sweet potato
¾ cup leftover chicken, pulled
1 small spring onion, chopped
2 tablespoons of low-fat ricotta
1 tablespoon green salsa

How to Make Chicken and Ricotta-Stuffed Sweet Potatoes

  1. Microwave the sweet potato for 5 minutes.
  2. Cut it in half, but take care to leave a small part of the skin uncut so that the 2 halves remain interlinked.
  3. Scoop the pulp and transfer it to a bowl. Don’t discard the skin.
  4. Keep adding the pulled chicken, spring onion, and ricotta. Mix until even.
  5. Fill the sweet potato skin with this mixture. Top with green salsa.
4.7
(6)

Did you like this recipe?

Click on a star to rate it!

Average rating 4.7 / 5. Vote count: 6

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *



Scroll to Top