Stuffed Chicken Sweet Potatoes

                                 

     Have you ever had a twice baked Sweet Potato!? …me neither…til now…sorta.  Follow along, and see what I do here.  This is a perfect lunch or dinner, and it hits all the high notes.  Paired with a side salad, this makes a complete meal.  Each servings is only 348 calories, 32g carbs, 4.2g fiber, 27.8g net carbs, 30.4g protein and 11.1g fat, (skins and remnants not included).  What a protein powerhouse!  An excellent group of macros for staying power!  This will fill your tummy with smiles for hours.  ;)

Ingredients for 6 servings~

3 one pound Sweet Potatoes

1 Tablespoon Olive Oil

1 chopped Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper

1.5 pounds diced Chicken Breast

1 cup chopped Kale

1 medium (approximately 5.5oz) chopped Fuji (or favorite) Apple

3/4 cup Quinoa

1.5 cups Water

1oz (scant 1/4 cup) Feta Cheese Crumbles (sub with your favorite, such as Goat Cheese Crumbles)

1 Tablespoon chopped Walnuts (sub with your favorite nut such as Pecans)

     Clean and pierce each Sweet Potato, wrap in foil, place in foil lined pan and bake at 375 for two hours, remove, cool to room temperature and chill overnight in fridge (this last step is optional, but I think they set up better).  Meanwhile, add Oil to skillet along with Onion, Garlic, and Cayenne til Onions are golden brown.  Next add in Chicken til cooked thru, along with Kale and Apple.  Meanwhile, add Quinoa and Water to saucepan, bring to boil, reduce to simmer for 15-20 along with lid, when all water absorbed, add to Chicken mixture.  When ready, slice all Potatoes lengthwise, scrap out 1 pound of flesh from inside of all the Potatoes and stir into Chicken mixture.  Make sure to leave enough of a rim so that Potatoes hold their shape.  Divide mixture into 6 equal parts, I had to use my food scale, stuff each halve, and garnish with Cheese and Nuts.  I paired mine with a side Green Salad with Italian Dressing, a Balsamic would be good too.  Enjoy. :)