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Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potatoes

Servings 6 people
Prep Time 17 minutes
Cook Time 48 minutes
Total Time 1 hour 5 minutes

Ingredients

For Roasted Sweet Potatoes:

  • 1 tsp Garlic powder
  • 1 tsp Cracked black pepper
  • 1 tsp Sea Salt
  • 3 Large sweet potatoes
  • 2 tbsp Olive oil

For Toppings:

  • 3 tbsp Olive oil
  • 4 Cloves of garlic
  • 0.25 cup Basil, finely chopped/ribbon-cut (reserve about 2 tsp. for garnish)
  • 2 lb Chicken breasts (about 3-4 breasts)
  • 2 tsp Sea Salt
  • 2 tsp Cracked black pepper
  • 8 oz Baby bella or button mushrooms (about two packages)
  • 6 oz Spinach or baby spinach (one package)
  • 4 oz Garlic and Herb soft goat cheese (one package)
  • 0.25 cup Balsamic vinegar glaze/reduction

Instructions

  • Start by preheating the oven to 350*F. Wash your sweet potatoes, removing any roots or eyes and scrubbing away any dirt.
  • Poke sweet potatoes with a fork to create steam holes around the potato (to prevent them from exploding), and par-cook/microwave on HIGH for 3 minutes, or until slightly soft. Repeat for each potato left.
  • Line a baking sheet with foil and cut potatoes in half length-wise, coating the cut sides with olive oil, salt & pepper, garlic powder, or other spices (to taste). Place in the oven and roast for 20-40 minutes, depending on size and girth of potato.* They are done roasting when they get slightly golden brown around the top edges and are really soft when a fork is inserted.
  • Put potatoes cut sides together and individually wrap and set aside on a kitchen towel (one piece of tin foil per potato). They will stay hot until we need them later!
  • Next, wash and chop up mushrooms into small, 1/4" pieces and set aside in a large bowl. Wash and tear/chop the spinach into smaller pieces as well, and place in the bowl with the mushrooms. Finely chop garlic and basil and place into separate small bowls to use later. Cut up chicken breast into chicken nugget sized pieces, working to keep all of them about the same size.**
  • Pour 3-4 tbs. of olive oil (enough to coat the bottom) in a large saute pan, adding 3/4 of the basil and all of the garlic over medium heat. Let the basil and garlic saute and simmer for about 5 minutes or until garlic begins to become aromatic and brown slightly.
  • Add in the chicken to the garlic-basil infused olive oil mixture, cooking for about 7-10 minutes, or until there is no pink on the chicken left and the thickest piece reads 165*F on a thermometer. Transfer just the chicken to a separate bowl and cover with foil.
  • Add in mushrooms and spinach mixture, increasing to medium-high heat, and season with salt and pepper. Add more oil if more moisture is needed. Cook veggies until there is barely any liquid left (approx. 10-15 mins) , transferring and mixing into the chicken we placed in the bowl from the previous step.

Time to assemble the potatoes!

  • First, take one out of the foil and use a fork to smash and expand the surface area of the potato (more room for our yummy toppings!)
  • Spread about 2 tbs. of goat cheese onto each half, spreading to cover the face of the potato.***
  • Add enough of the chicken & veggie filling to cover the top of the potato, adding some extra if you'd like!
  • Drizzle with balsamic glaze (think drizzling like you would with chocolate sauce on a sundae), and top with a few ribbons of basil.
  • Repeat for remaining potatoes, either serving immediately or putting into Tupperware for the rest of the week! **** 
Course: Italian & Pasta, Meal Prep