Sweet potatoes are one of my favorite nutrient-dense comfort foods — naturally sweet, rich in fiber, and packed with antioxidants that support hormone health and stable energy. Paired with protein-packed shredded chicken and heart-healthy avocado, this recipe transforms simple ingredients into a satisfying, taco-inspired meal that feels indulgent yet deeply nourishing.
It’s a quick and flavorful way to fuel your body with real, whole foods that leave you feeling balanced and energized.
Servings: 2
Calories per serving: 349
Protein: 30g per serving
Ingredients
- 2 medium sweet potatoes (pierced with a fork)
- 227 g chicken breast (skinless and boneless)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 cup chicken broth
- 2 tbsp salsa
- ½ avocado, mashed
- 1 tbsp cilantro, chopped (optional)
- 1 jalapeño pepper, sliced (optional)
Instructions:
- Preheat the oven to 400°F (204°C). Place sweet potatoes on a baking sheet and bake for 40–45 minutes, until cooked through.
- In a pressure cooker, add chicken breast, chili powder, cumin, smoked paprika, and chicken broth. Set to “sealing,” then cook on high pressure for 10 minutes. Once done, cancel and let the pressure release naturally (about 15 minutes).
- Carefully remove the lid. Shred chicken using two forks.
- Slice sweet potatoes down the middle and fill with shredded chicken. Top with salsa, mashed avocado, cilantro, and jalapeño slices. Serve warm and enjoy!
