Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 medium sweet potatoes (10–12 oz each)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp olive oil, divided
- 2 bell peppers (about 12 oz total), thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 lime (juice), plus extra lime wedges for serving
- 1 cup salsa
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped fresh cilantro
Do This
- 1. Bake sweet potatoes at 425°F for 45–60 minutes, until very tender.
- 2. Mix spices; slice chicken, peppers, and onion.
- 3. Sauté chicken in 1 tbsp oil until cooked through (165°F).
- 4. Sauté peppers and onion in remaining 1 tbsp oil until tender-crisp.
- 5. Toss chicken back in with veggies; finish with lime juice and adjust salt.
- 6. Split potatoes, fluff, fill with fajita chicken mix; top with salsa, yogurt, cilantro, and lime.
Why You’ll Love This Recipe
- All the bold fajita flavor you want, with a cozy baked sweet potato base.
- Easy weeknight-friendly workflow: bake while you sauté the filling.
- Customizable toppings for everyone at the table (mild to spicy).
- Balanced and satisfying: protein, veggies, and hearty carbs in one.
Grocery List
- Produce: 4 medium sweet potatoes, 2 bell peppers, 1 large yellow onion, 2 limes, 1/2 cup fresh cilantro
- Meat & Poultry: 1 lb boneless, skinless chicken breast
- Dairy: 1/2 cup plain Greek yogurt
- Pantry: olive oil, salsa (1 cup), chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper
Full Ingredients
For the baked sweet potatoes
- 4 medium sweet potatoes (10–12 oz each), scrubbed and dried
For the fajita-style chicken and veggies
- 1 lb boneless, skinless chicken breast, sliced into 1/4-inch strips
- 2 tbsp olive oil, divided
- 2 bell peppers (about 12 oz total; any colors), thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 1/4 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 lime, juiced (about 2 tbsp)
For topping and serving
- 1 cup salsa (mild, medium, or hot)
- 1/2 cup plain Greek yogurt (about 2 tbsp per potato)
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges (optional, for serving)
Step-by-Step Instructions
Step 1: Bake the sweet potatoes
Preheat the oven to 425°F and set a rack in the middle. Line a baking sheet with foil (optional, for easy cleanup).
Use a fork to poke each sweet potato 8–10 times. Place them on the baking sheet and bake for 45–60 minutes, or until the skin looks slightly wrinkled and a knife slides in with almost no resistance.
Timing note: If your sweet potatoes are very large, plan on the full 60 minutes (or a bit more).
Step 2: Prep the fajita filling while the potatoes bake
While the sweet potatoes are in the oven, slice the chicken into thin strips. Thin strips cook quickly and stay tender.
Slice the bell peppers and onion into thin strips as well. Keep everything roughly the same thickness so it cooks evenly.
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, kosher salt, and black pepper.
Step 3: Season and sauté the chicken
Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat.
Add the chicken in an even layer. Sprinkle about half of the spice mixture over the chicken. Cook for 3 minutes without moving it too much, so it gets some browning.
Stir and continue cooking for 3–5 minutes, until the chicken is cooked through and reads 165°F on an instant-read thermometer. Transfer chicken to a plate.
Step 4: Sauté the peppers and onions until tender-crisp
In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced onions and peppers and sprinkle with the remaining spice mixture.
Cook, stirring occasionally, for 6–8 minutes until the onions are lightly softened and the peppers are tender-crisp with a little char on the edges. If the pan looks dry at any point, add 1–2 tbsp water to loosen browned bits.
Step 5: Combine, brighten with lime, and adjust seasoning
Add the cooked chicken (and any juices on the plate) back into the skillet with the peppers and onions. Toss and cook for 1–2 minutes to warm everything through.
Turn off the heat and stir in the lime juice (about 2 tbsp). Taste and add an extra pinch of salt if needed.
Step 6: Split and fluff the sweet potatoes
When the sweet potatoes are tender, carefully remove them from the oven. Let them cool for 5 minutes so they are easier to handle.
Slice each potato lengthwise down the center (don’t cut all the way through; you want a pocket). Use a fork to gently fluff the inside. If you like, sprinkle a tiny pinch of salt into each potato to wake up the flavor.
Step 7: Stuff and finish with toppings
Spoon the fajita-style chicken, peppers, and onions into each sweet potato, dividing the filling evenly.
Top each with 1/4 cup salsa, a generous spoon of Greek yogurt (about 2 tbsp), and a sprinkle of fresh cilantro. Serve with extra lime wedges for squeezing over the top.
Pro Tips
- For extra caramelized veggies: Let the peppers and onions sit undisturbed for 1–2 minutes at a time so they can char slightly.
- Slice chicken thinly across the grain: This helps it stay tender and cook fast.
- Don’t skip the lime: Adding lime juice off the heat makes the flavors taste fresher and more “fajita-like.”
- Use a thermometer: Pull chicken at 165°F to avoid drying it out.
- Keep toppings cold: Cool Greek yogurt and salsa against the hot filling is part of what makes this dish so satisfying.
Variations
- Spicy chipotle version: Add 1–2 tsp chopped chipotle in adobo (plus a little sauce) when you add the lime juice.
- Vegetarian version: Replace chicken with 2 (15 oz) cans black beans (drained and rinsed). Warm in the skillet with the spices and a splash of water.
- Cheesy version: Add 1/2 cup shredded Monterey Jack or cheddar over the hot filling and let it melt before topping with salsa and yogurt.
Storage & Make-Ahead
Store components separately for best texture: keep baked sweet potatoes in one container and the fajita chicken and veggies in another. Refrigerate for up to 4 days.
Reheat sweet potatoes in the microwave for 2–3 minutes (until hot) or in a 350°F oven for 15–20 minutes. Reheat the filling in a skillet over medium heat for 4–6 minutes or microwave for 60–90 seconds, stirring halfway. Add toppings (salsa, yogurt, cilantro, lime) after reheating.
Make-ahead tip: Bake the sweet potatoes and cook the filling up to 2 days ahead; assemble right before serving for the freshest toppings.
Nutrition (per serving)
Approximate, per 1 stuffed sweet potato: 570 calories, Protein: 39 g, Carbohydrates: 64 g, Fat: 18 g, Fiber: 9 g, Sugars: 15 g, Sodium: 780 mg.
