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.
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