Description
Creamy chicken pot pie filling stuffed inside tender baked sweet potatoes for a high protein, healthy comfort food dinner.
Ingredients
Scale
- 4 large sweet potatoes
- 4 cups cooked chicken breast, diced
- 2 cups fat free cottage cheese, blended smooth
- 2 cups frozen mixed vegetables
- 3/4 cup chicken broth
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F and pierce sweet potatoes with a fork. Bake directly on rack for 45 to 55 minutes until tender.
- Heat olive oil in a skillet over medium heat and sauté onion until translucent.
- Add mixed vegetables and cook until tender.
- Stir in chicken, chicken broth, garlic powder, thyme, salt, and pepper. Simmer briefly.
- Remove from heat and stir in blended cottage cheese until creamy.
- Slice sweet potatoes open, fluff insides, and generously spoon filling into each potato.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Blend cottage cheese until completely smooth for best texture.
- Season filling gradually and taste before serving.
- Store leftovers in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 400
- Sugar: 10g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg