Loaded Sweet Potatoes

Ingredients

2 medium sweet potatoes

4 tsp canola oil, divided

1 red pepper, seeded and diced

½ onion, diced

1 clove garlic, minced

1 pound 2 ounces fresh chicken breast, butterflied

1 tsp paprika

½ tsp salt

¼ tsp pepper

1 avocado, peeled, pitted and diced

1 tomato, diced

¼ cup fresh cilantro, chopped

2 medium sweet potatoes

4 tsp canola oil, divided

1 red pepper, seeded and diced

½ onion, diced

1 clove garlic, minced

500 grams fresh chicken breast, butterflied

1 tsp paprika

½ tsp (2.5 ml) salt

¼ tsp (1.25 ml) pepper

1 avocado, peeled, pitted and diced

1 tomato, diced

4 grams fresh cilantro, chopped

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Dietary Therapies

CDED P2

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Preheat the oven to 375°F (190°C).
Pierce each potato a few times with a fork.
Using 1 teaspoon (5 ml) of the canola oil, rub a thin layer of oil on each potato.
Wrap potatoes in aluminum foil and put on an ungreased baking sheet.
Bake for 45-60 minutes, or until the potatoes are tender.
Allow to cool.
Heat 1 teaspoon (5 ml) of the canola oil in a medium frying pan over medium-high heat.
Add the red pepper, onion, and garlic. Cook, stirring often, until the onion is soft.
Transfer to a plate.
Add the remaining oil and chicken to the pan.
Sprinkle the chicken with paprika, salt, and pepper.
Cook, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and allow to cool.
Shred the chicken using two forks.
Cut each sweet potato in half length-wise.
Top each potato half with 1⁄4 of the cooked vegetables, shredded chicken, avocado, tomato, and cilantro.
Serve warm. Do not eat the potato skin.