Ingredients
Scale
- 4 Large Sweet Potatoes
- 4 Cups Cooked Chicken Breast, Diced or Shredded
- 2 Cups Fat Free Cottage Cheese (Blended Smooth)
- 2 Cups Frozen Mixed Vegetables (Corn Peas Carrots
- 3/4 Cup Chicken Broth
- 1 Medium Onion, DIced
- 1 Tsp Garlic Powder
- 1/2 Tsp Dried Thyme
- 1 Tbl Olive Oil
- Salt/Pepper to Taste
Instructions
- Preheat your oven to 400°F. Pierce each sweet potato several times with a fork and place them directly on the oven rack. Roast for 45-55 minutes, until soft and tender when poked with a fork.
- While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent (about 3-4 minutes). Next, add mixed vegetables and sauté for about 5 minutes, until tender. Add diced chicken breast, chicken broth, garlic powder, thyme, salt, and pepper. Stir well and simmer for 5-7 minutes, letting flavors combine. Remove the skillet from heat, and gently stir in the blended cottage cheese until creamy and well combined.
- When sweet potatoes are finished roasting, carefully remove them from the oven. Slice each potato down the center and fluff the insides gently with a fork to create space for filling. Spoon generous amounts of the chicken filling into each potato, allowing the filling to overflow slightly.
- Serve your stuffed sweet potatoes hot, garnished with thyme or other favorite herbs as desired.
- This makes 4 servings. Each serving on WW is 1 WW Point. Enjoy!