Ingredients:

• Medium sweet potatoes
• 1/2 pound (225g) chicken breast
• 1/2 cup pomegranate arils
• 1/2 cup walnuts, chopped
• 1/2 cup fresh parsley, chopped
• 2 tablespoons goat cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: grated cheese, chopped green onions, sour cream, or avocado

Instructions:

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1. Preheat Oven:

Preheat the oven to 400°F (200°C).

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2. Bake Sweet Potatoes:

Wash the sweet potatoes thoroughly and pat them dry.

Pierce the sweet potatoes a few times with a fork or knife.

Place them on a baking sheet and bake for 45-60 minutes until tender.

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3. Cook Chicken:

Season chicken breast with salt and pepper.

In a skillet, heat olive oil over medium heat.

Cook the chicken until fully cooked, then shred it into bite-sized pieces.

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4. Prepare Filling:

In a bowl, combine shredded chicken, pomegranate arils, chopped walnuts, chopped parsley, and crumbled goat cheese.

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5. Assemble Stuffed Potatoes:

Slice sweet potatoes lengthwise and fluff the flesh with a fork.

Spoon the chicken and pomegranate mixture into each sweet potato.

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6. Add Toppings:

Top stuffed sweet potatoes with optional toppings like grated cheese, chopped green onions, sour cream, or avocado.

#Gluten-free #Egg free #Paleo #High protein