Best 5 Chicken Fajita Sweet Potato Skins Recipe By Tasty Recipes

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CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY



Chicken Fajita Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400˚F (200˚C).
  • 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.
  • Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
  • Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
  • Mix the fajita seasoning ingredients together.
  • Drizzle in olive oil. Season the boats 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 165˚F (75˚C). Let cool for a few minutes.
  • Shred the chicken with 2 forks and mix together with the veggies.
  • Fill up sweet potato boats 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).
  • Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams

FAJITA SPICED OVEN POTATOES



Fajita Spiced Oven Potatoes image

This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb potato
2 tablespoons canola oil
2 teaspoons fajita seasoning mix
1 teaspoon lime juice

Steps:

  • Preheat the oven to 400 degrees.
  • Cut the potatoes into reasonable sized cubes. Leave the skins on for extra vitamins and taste.
  • In a large bowl, combine the oil, fajita seasoning and the lime. Mix together until it is almost a paste.
  • Put the cubed potatoes into bowl and stir around until the potatoes are well covered by the oil mixture.
  • Transfer to an foil covered baking tray and bake in the oven for between 25 and 30 minutes depending on the size of your cubes.
  • When they have gone golden brown, remove from the oven and serve.

CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY



Chicken Fajita Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400˚F (200˚C).
  • 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.
  • Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
  • Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
  • Mix the fajita seasoning ingredients together.
  • Drizzle in olive oil. Season the boats 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 165˚F (75˚C). Let cool for a few minutes.
  • Shred the chicken with 2 forks and mix together with the veggies.
  • Fill up sweet potato boats 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).
  • Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
  • Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
  • Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

CHARRED CHICKEN WITH SWEET POTATOES AND ORANGES



Charred Chicken With Sweet Potatoes and Oranges image

Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.

Provided by Nate Appleman

Categories     Bon Appétit     Chicken     Roast     Sweet Potato/Yam     Chickpea     Feta     Orange     Healthy     Rosemary     Olive     Lemon Juice     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

4 skin-on, bone-in chicken thighs
Kosher salt
4 garlic cloves, finely grated
3 tablespoons fresh lemon juice, divided
5 tablespoons olive oil, divided
1 large or 2 medium sweet potatoes, scrubbed
3 large sprigs rosemary
1 blood orange, thinly sliced, plus wedges for squeezing
1 (15-ounce) can chickpeas, rinsed
1/2 cup Castelvetrano olives, pitted
3 ounces feta, crumbled (about 1/2 cup)

Steps:

  • Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
  • Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
  • Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don't smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18-22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
  • Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
  • Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.

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