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Healthy Chicken Parm Stuffed Sweet Potatoes Recipe

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A delicious and nutritious twist on classic chicken parmesan, these Healthy Chicken Parm Stuffed Sweet Potatoes feature tender roasted sweet potatoes filled with a savory mixture of shredded chicken, marinara sauce, fresh vegetables, and melted mozzarella and parmesan cheeses for a comforting, low-fat meal.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 tbsp olive oil (for coating potatoes)

Chicken Parm Filling

  • 1 tbsp olive oil (for sautéing)
  • 1 small yellow onion, finely chopped
  • 10 - 15 cherry tomatoes, halved
  • 2 cups shredded rotisserie chicken breast or 2 large chicken breasts (boiled and shredded)
  • 3 - 4 large garlic cloves, minced
  • 2 cups marinara tomato sauce (e.g., Rao’s Vodka Sauce or Tomato Basil)
  • ½ - 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp Italian seasoning (adjust to taste)
  • ¼ cup fresh basil, roughly chopped
  • ¼ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese (regular or low-fat), divided

Instructions

  1. Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
  2. Bake Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each potato about 5 times with a fork to allow steam to escape. Place them on the prepared baking sheet and lightly spray or brush with olive oil. Bake for 40 to 65 minutes until the potatoes are fork-tender and soft inside.
  3. Sauté Vegetables: With 15 minutes remaining on the sweet potatoes’ baking time, heat a large saute pan over medium heat and add olive oil. Add the finely chopped onions and cherry tomatoes and sauté for 4 to 5 minutes until softened and caramelized. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add Sauce and Chicken: Stir in the marinara sauce, salt, black pepper, Italian seasoning, fresh basil, and the shredded chicken. Let the mixture simmer gently for 3 to 4 minutes until everything is heated through and flavors meld.
  5. Incorporate Cheeses and Adjust Seasoning: Remove the pan from heat and stir in the grated parmesan cheese and a quarter cup of shredded mozzarella cheese. Taste the filling and adjust salt, pepper, or seasonings as needed.
  6. Prepare Sweet Potatoes for Stuffing: Once baked, allow sweet potatoes to cool for 5 to 10 minutes until safe to handle. Cut each potato lengthwise without slicing all the way through. Use a fork to fluff the insides gently, creating space for the filling.
  7. Stuff Sweet Potatoes: Spoon the chicken parmesan mixture evenly into each split sweet potato. Sprinkle the remaining mozzarella cheese over the top.
  8. Melt Cheese in Oven: Return the stuffed sweet potatoes to the oven for about 5 minutes to melt the mozzarella cheese and warm everything thoroughly.
  9. Garnish and Serve: Remove from oven, top with fresh basil leaves, and serve immediately while warm and cheesy.

Notes

  • If using raw chicken breasts, boil them fully before shredding to ensure they are cooked through.
  • Adjust the amount of salt and Italian seasoning according to your taste preference.
  • Use low-fat cheeses to reduce fat content without sacrificing flavor.
  • You can substitute rotisserie chicken with leftover cooked chicken for convenience.
  • If you prefer spicy, add red pepper flakes to the sauce while simmering.
  • Allow sweet potatoes to cool enough to handle safely but serve them warm for the best texture and flavor.

Find it online: https://recipefeastful.com/healthy-chicken-parm-stuffed-sweet-potatoes-recipe/