I Think I Just.... [Southwest Sweet Potatoes w/ Grilled Chicken]

No wait, I KNOW I just had an orgasm in my mouth.

Oh, my god.

This is so good. I haven't actually made it yet, but just looking at it... Pwoar.

Anyway, here's the recipe. I'm mostly putting it here so I can find it later. I'm in a bit of a menu planning shakeup crazy funk thing right now. Much fun!

I will finish converting it to Australian later. ;)

South West Stuffed Sweet Potatoes w/ Grilled Chicken

INGREDIENTS

• 1kg chicken breasts (measured raw)
• 3 large sweet potatoes
• 1 cup black beans (optional)
• 1 cup broccoli
• 1 cup corn
• 2 vine tomatoes
• 2/3 capsicum
• 3 green onions
• 1 zucchini
• 5 tbsp mozzarella (optional)
• Seasonings such as cayenne, paprika, sea salt, pepper, southwest chipotle....

Directions

1. Preheat the oven to 210.
2. Wrap sweet potatoes in aluminum foil and bake until firm but soft, about 45-50 minutes.
3. Season chicken with Mrs. Dash Southwest Chipotle, cayenne, paprika, and dash of sea salt, and cook in a nonstick frying pan. Set aside.
4. Chop vegetables into small pieces.
5. Saute garlic and corn in a nonstick skillet using spray coconut oil. Once corn is seared, toss in vegetables and black beans.
6. Slice sweet potatoes in half and carve out part of the insides. Set carved-out portions aside to be used later.
7. Spray sweet potato halves with coconut oil, then place back in oven for 5 minutes.
8. Fill sweet potatoes with vegetable mixture, then top with 1 tbsp mozzarella.
9. Bake for another 8 minutes at 210.
10. Serve chicken breasts on the side with stuffed sweet potatoes.

Tip: So as not to waste food, take the leftover sweet potato, mash it up, and add 1/3 cup Greek yogurt, 1 tbsp cinnamon, and 1 tbsp raw honey or 3 packets of natural sweetener. Enjoy this sweet potato mash hot or cold. For breakfast, heat it up and sprinkle with a little bit of granola and fresh blueberries.

Peace out.

- L. x