Healthy Chicken Parm Stuffed Sweet Potatoes

Everyone will love these easy and healthy chicken parm stuffed sweet potatoes! They are saucy, cheesy, and made with rotisserie chicken. The perfect cozy lunch, dinner, and meal prep.

5 from 29 votes

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Prep Time 5

Cook Time 55

Total Time 1

Serving servings

Ingredients

4 medium sweet potatoes
1 tbsp olive oil
1 small yellow onion, finely chopped
10 - 15 cherry tomatoes, halved
2 cups shredded rotisserie chicken breast or 2 large chicken breasts (boiled and shredded), read notes below for raw chicken breast
3 - 4 large garlic cloves, minced
2 cups marinara tomato sauce, I love Rao’s Vodka Sauce or Tomato Basil
½ - 1 tsp salt, more to taste
½ tsp black pepper
1 tsp Italian seasoning, more to taste
¼ cup fresh basil, roughly chopped
¼ cup grated parmesan,
1 cup shredded mozzarella, regular or low-fat

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Wash and dry your sweet potatoes. Then, pierce each potato 5 times with a fork, place them on the prepared baking sheet, and spray with a little olive oil. Bake for 40 - 65 minutes or until they are fork-tender.
With 15 minutes to go, heat a large saute pan with olive oil over medium. (*if using raw chicken breast, read notes below*) Add onions and cherry tomatoes and saute for 4 – 5 minutes until soft and caramelized. Add in minced garlic and cook for an additional 30 seconds until fragrant.
Add the marinara sauce, salt, pepper, Italian season, basil, and cooked shredded chicken. Stir and let simmer for about 3 - 4 minutes until everything is warm.
Remove from heat and stir in the freshly grated parmesan and ¼ cup of mozzarella cheese. Carefully taste and adjust seasonings to your preference.
Once sweet potatoes are done baking, let them cool for 5 - 10 minutes until you can touch them without burning yourself. Cut the sweet potatoes open length-wise (don’t cut all the way to the bottom!). Then, use a fork, open the split and lightly fluff the insides to make space for toppings.
Fill each sweet potato with the chicken parm mixture and evenly sprinkle the rest of the shredded mozzarella on top.
Place them back in the oven for 5 minutes until the cheese is melted.
Top with fresh basil, and enjoy!

Notes

Sweet Potatoes: You can also use russet potatoes, Japanese sweet potatoes, white flesh sweet potatoes, or yams.

Shredded Mozerella: You can use shredded cheddar or your favorite type of cheese. Mozerella is classic to chicken parmesan, so the taste may change if you substitute it with a sharply flavored cheese.

Ground Chicken: You can certainly use ground chicken if you don’t have rotisserie chicken or chicken breast. I love 93% lean, but 99% lean works too. Add the raw ground chicken after step #3 once the onions are cooked down. Remember to break the ground chicken up with a spatula and cook it for 4 – 5 minutes until no longer pink. Then continue with step #4.

Raw Chicken: here are directions for using raw chicken breast instead of rotisserie chicken.

Cut up 2 chicken breasts into small bite-sized pieces.
Add them to the heated pan in step #3 before the onions.
Cook for 6 – 7 minutes until the chicken is no longer pink.
Add in the onions and continue with the recipe.

Vegetarian: Replace the chicken with one 15-ounce can of chickpeas. Add them in during step #4. Remember to rinse, wash, and dry the canned chickpeas.

Freezing: Bake the potatoes as directed in step #2. Then, let them completely cool and wrap each potato in foil. Store them in a freezer-safe bag or container and freeze them for up to 3 months. I recommend storing the filling separately.

Storing: Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 – 5 days.

Freezing: For best results, reheat in the oven or toaster oven at 350°F for 5 – 10 minutes until warm. You can also reheat in the microwave for 1 – 4 minutes until warm.

Nutrition

Course Lunch & Dinner

Cuisine Italian

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