Mexican Chicken Stuffed Sweet Potatoes
2 sweet potatoes, cooked
1 pound chicken breast (antibiotic-free), cooked and shredded
1 tablespoon olive oil
2 ounces canned diced green chilies, drained
1 packet taco seasoning
Optional: Sour cream and jalapeños for topping
2 medium avocados, diced
1/3 cup canned diced tomatoes (such as Rotel), drained
1 teaspoon cumin
1 teaspoon garlic salt
½ teaspoon lime juice
In a skillet over medium heat, heat the oil. Add the chicken, green chilies and taco seasoning. Sauté until warmed and seasoned through. While the chicken simmers, mix the guacamole ingredients together.
Layer half of each sweet potato with the seasoned chicken mixture and guacamole. Top with sour cream and jalapeños if desired.