1
Preheat oven to 400F/200C.
2
Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
3
Next, cut sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each sweet potato.
4
Place sweet potatoes on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet. Drizzle in olive oil.
5
Next, mix the fajita seasoning ingredients together. Season the sweet potatoes and veggies.
6
Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
7
Bake 20-25 minutes, or until chicken reaches 165F/75C. Let cool for a few minutes.
8
Shred the chicken with 2 forks and mix together with the veggies. Fill up the sweet potatoes and top with mozzarella cheese.
9
Bake for 5 more minutes, or until cheese is melted.
10
Garnish with your favorite toppings (we used guacamole and cilantro).
11
Enjoy!