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Cranberry Pecan Chicken Stuffed Sweet Potato on a rusted baking sheet topped with dried cranberries, green onions, pecans, chicken and rosemary

Cranberry Pecan Chicken Stuffed Sweet Potatoes

Print Recipe
Servings 4
Author Beautiful Eats & Things

Ingredients

  • 4 medium-sized sweet potatoes scrubbed well
  • 1 lb boneless chicken tenderloin
  • 1/2 cup dried cranberries
  • 1 cup chopped pecans
  • ¼ cup green onions chopped
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt/pepper to taste
  • Optional: rosemary for garnish

Instructions

  • Preheat oven to 425 degrees F. Individually wrap the sweet potatoes in foil, then place on the oven rack and bake for 45 minutes to 1 hour, depending on the size of your sweet potatoes. You'll know they're done when you gently press the side of one, and it's very soft. Remove from oven and set aside.
  • Season chicken with the garlic powder, onions powder, paprika, and salt/pepper. Add olive oil in the bottom of a medium skillet, and heat over medium-high heat. Add chicken and cook for about 3-5 minutes on each side until done. Add in pecans, cranberries, and onions then toss to combine.
  • Halve each potato, and top each potato with a hefty portion of the cranberry pecan chicken mixture. Top with fresh rosemary and serve!
  • Enjoy!

Notes

Nutrition Information: (1 serving ) Calories: 537 | Carbohydrates: 42g | Protein: 28g | Fat: 29g | Saturated Fat: 4g | Fiber: 7g | Sodium: 156mg