Hearty Chicken and Black Bean Stuffed Sweet Potatoes

How to make it

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Carefully poke the sweet potatoes a few times with a fork. Place them directly on the oven rack and bake for 40-45 minutes, or until they are very tender when squeezed.

2. 2

   While the sweet potatoes are baking, cook the chicken breast. You can boil it in a small pot of water for about 15 minutes, or pan-sear it in a skillet over medium heat for 6-8 minutes per side, until fully cooked through.

3. 3

   Once the chicken is cooked, remove it from the heat and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces. It should pull apart easily.

4. 4

   In a medium bowl, combine the shredded chicken, drained and rinsed black beans, and salsa. Stir everything together well to coat the chicken and beans.

5. 5

   When the sweet potatoes are ready, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the insides with a fork, then generously spoon the chicken and black bean mixture into each potato. Top each stuffed potato with a dollop of plain Greek yogurt before serving. Enjoy your delicious and protein-packed meal!