Savory Chicken and Spinach Stuffed Sweet Potatoes with Tahini Drizzle
Transform your leftover chicken into a delightful weeknight dinner with these savory stuffed sweet potatoes. The combination of tender chicken, fresh spinach, and a creamy tahini drizzle creates a unique flavor profile that is both satisfying and nutritious.
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Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce them several times with a fork.
Place them on a baking sheet and bake for 45-50 minutes, or until they are tender. While the sweet potatoes are baking, heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Once the oil is hot, add 2 cups of fresh spinach and sauté for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the leftover chicken, shredded into bite-sized pieces, and heat for about 5 minutes.
Stir in the sautéed spinach, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Mix well and cook for an additional 2 minutes.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and scoop out a small portion of the flesh to create a pocket for the filling.
Fill each sweet potato half with the chicken and spinach mixture. In a small bowl, whisk together 3 tablespoons of tahini, 1 tablespoon of lemon juice, and 2 tablespoons of water until smooth.
Drizzle the tahini sauce over the stuffed sweet potatoes. Garnish with chopped fresh parsley and serve warm.
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