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Chicken Fajita Sweet Potato Skins

Check out the Chicken Fajita Sweet Potato Skins calories and how many carbs in Chicken Fajita Sweet Potato Skins. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 124 (6% DV)
Fat: 2g (3% DV)
Carbohydrates: 17g (6% DV)
Protein: 10g (20% DV)
Description: These Chicken Fajita Sweet Potato Skins Are Healthy And Filling For Dinner
Ingredients:  Makes 4 servings (4 each)
1/2  cup
1/2  cup
1/4  cup
140  grams
3  tablespoons
1  teaspoon
2  teaspoons
1  teaspoon
1  teaspoon
1  teaspoon
1  teaspoon

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Fajita Sweet Potato Skins ingredients. The serving size for any ingredient in Chicken Fajita Sweet Potato Skins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Preheat oven to 400F/200C.
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.
Next, cut sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each sweet potato.
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.
Next, mix the fajita seasoning ingredients together. Season the sweet potatoes and veggies.
Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
Bake 20-25 minutes, or until chicken reaches 165F/75C. Let cool for a few minutes.
Shred the chicken with 2 forks and mix together with the veggies. Fill up the sweet potatoes and top with mozzarella cheese.
Bake for 5 more minutes, or until cheese is melted.
Garnish with your favorite toppings (we used guacamole and cilantro).
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