These chicken stuffed sweet potatoes are made better with avocado! If you're looking to bring back carbs after going low carb in a healthy way, this recipe is for you!
Preheat the oven to 425F / 220C / 180 fan and line a large baking sheet with parchment paper.
Scrub your sweet potatoes and dry with kitchen roll. Rub the skins with a little olive oil and optional salt. Prick with a fork several times to release any steam.
Add sweet potatoes to the baking sheet and bake for 45 - 55 minutes or until soft. Cooking times will vary depending on the size of your potatoes. (To speed up the cooking time you can precook in the microwave for 6 - 8 minutes then cook for about 20 minutes in the oven if you prefer.)
Meanwhile, if you’re cooking the chicken, drizzle with oil and sprinkle with sea salt, then bake on a separate parchment lined baking sheet for about 20 minutes, or until no longer pink on the inside. Allow to rest and then shred the meat using 2 forks. Option to use chicken thighs if you prefer.
Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.
Mix chicken with avocado mix.
Slice sweet potatoes, option to fluff the insides a little with a fork and add a drizzle of olive oil if you like then top with chicken mix and more cilantro.
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Nutrition Facts
Chicken Stuffed Sweet Potato (with avocado)
Amount Per Serving (1 potato with stuffing)
Calories 375Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 48g16%
Fiber 11g46%
Protein 23g46%
Net Carbs 37g
* Percent Daily Values are based on a 2000 calorie keto diet.