Make Ahead

spicy shredded chicken stuffed sweet potatoes

September 15, 2020
0 Ratings
Photo by Carissa Erzen
Author Notes

This is one of my favorite meal prep recipes because:
(1) it’s super delicious when it’s fresh AND after it’s been in the fridge a few days
(2) everything is super simple and easy to make
(3) the whole meal gives is packed with well-balanced nutrition

This recipe is also helpfully versatile. Obviously you can pretty much stuff anything you want into a potato. I love the spicy juices of the shredded chicken that help to flavor the earthy kale and the sweet (obviously) sweet potato. —Carissa Erzen

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • Baked Sweet Potatoes
  • 4 sweet potatoes, each about 7 oz
  • Shredded Chicken and Steam Kale
  • 1 pound chicken breast
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 4 cloves garlic, minced or mashed
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 cup chicken stock or water
  • 8 cups fresh kale, shredded and large stems removed
In This Recipe
Directions
  1. Baked Sweet Potatoes
  2. Preheat the oven to 425°F. Poke holes all over the sweet potatoes with a fork. Wrap the sweet potatoes in aluminum foil.
  3. Line all the potatoes on a baking sheet. Bake until tender when pierced with a fork, about 45 to 60 minutes.
  1. Shredded Chicken and Steam Kale
  2. In an instant pot or slower cooker, toss in the chicken, chili powder, salt, garlic, paprika, tomato paste and stock or water. Mix everything together.
  3. If using an instant pot, close the lid and pressure cook on high (manual) for 10 minutes. Naturally release the pressure for 5 minutes. Then quick release the pressure. If using a slow cooker, put on the lid and cook on high for 3 to 3.5 hours.
  4. Using two forks, shred the chicken by piercing the chicken and pulling the forks away from each.
  5. Bring water in a pot to a boil. Put the kale in a steamer basket and steam for ~ 7 minutes, until the kale is tender and vibrant green.
  6. Slice the sweet potatoes down the middle lengthwise to open them up. Line some kale on the potatoes and lay the extra kale around the potato on the plate. Top it with spicy shredded chicken. Enjoy!

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