Name: 🥔 Honey Lime Chicken & Avocado Stuffed Sweet Potatoes
Ingredients: Bake the Sweet PotatoesPreheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork. Bake for 45–50 minutes until tender. Let cool slightly, then slice open lengthwise.; Make the Honey Lime ChickenIn a skillet, heat olive oil over medium. Add garlic and sauté for 1 minute. Stir in shredded chicken, honey, lime juice, and chili powder. Season with salt and pepper. Cook 3–5 minutes, stirring occasionally.; Assemble the Stuffed PotatoesLightly mash the insides of each potato with a fork. Fill with the honey lime chicken. Top with corn, black beans, and avocado.; Finish & ServeGarnish with cilantro and drizzle with ranch or crema. Serve warm.

Description

For the Chicken:

2 cups cooked shredded chicken
2 tbsp honey
2 tbsp fresh lime juice
1 tbsp olive oil
1 garlic clove, minced
½ tsp chili powder
Salt & pepper, to taste

For the Sweet Potatoes:

3 medium sweet potatoes
½ cup canned corn (drained)
½ cup black beans (rinsed & drained)
1 ripe avocado, diced
2 tbsp fresh cilantro, chopped
Ranch dressing or Mexican crema, for drizzling

Ingredients

Bake the Sweet Potatoes
Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork. Bake for 45–50 minutes until tender. Let cool slightly, then slice open lengthwise.
Make the Honey Lime Chicken
In a skillet, heat olive oil over medium. Add garlic and sauté for 1 minute. Stir in shredded chicken, honey, lime juice, and chili powder. Season with salt and pepper. Cook 3–5 minutes, stirring occasionally.
Assemble the Stuffed Potatoes
Lightly mash the insides of each potato with a fork. Fill with the honey lime chicken. Top with corn, black beans, and avocado.

Finish & Serve
Garnish with cilantro and drizzle with ranch or crema. Serve warm.

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Instructions

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Make it ahead: Prepare the chicken and potatoes in advance and assemble when ready to serve.