Salmon. No. Meatballs. No. Shrimp. No. My reaction upon looking in my fridge trying to figure dinner out. My usual protein and veggies formula just didn’t sound good. I wanted something GOOD, but not too good where I felt guilty afterwards. You know that guilt. Like, Giving someone directions, then realizing you’ve sent them the wrong way, grabbing the one free seat on the bus then acting like you didn’t see the elderly woman walking towards it, or not calling your parents like you said you would…..a week ago.
My cheats are a bit different that someone else’s, so I decided to have a carb after 3:00 p.m. (Enter sinister music). I remember going to Claim Jumper a few years back and ordering a jerk chicken stuffed sweet potato w/ mango salsa. Sounds amazing right? Ironically, I wasn’t too impressed, so I put it on the “revisit this later” culinary shelf of my mind. This night, I dusted it off, and recreated this with a Simply Clean ChEATing twist by swapping the mango salsa for everyone’s good fat darling: Avocado. Needless to say I WAS IMPRESSED this time around and my guilt was reserved for another day.
JERK CHICKEN STUFFED SWEET POTATO
Prep time: 45 min.
Calories:450 / Fat:15g / Carbs:48g / Protein:33g
4 Medium Sweet Potatoes
4-4oz. Boneless Skinless Chicken Breasts
¼ c. Extra Virgin Olive Oil
¼ c. Reduced Sodium Soy Sauce
1 teaspoons dried parsley
1 tbs. ground ginger
1 tbs. honey, agave, or stevia
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. cayenne pepper or crushed red pepper
1 tsp. coarse black pepper
1 tsp. dry thyme
½ tsp. cinnamon
½ tsp. allspice
1 tsp. ground cloves
Scallion (green onions) for garnish
1 Hass Avocado
6 oz. container Plain Greek Yogurt. (I prefer Fage Total 2%)
2 tbs. Fresh Cilantro
Pinch of Kosher Salt
1-2 tsp. honey, agave, or stevia. (To taste)
Juice of 1/2 a lime
- Pre-heat oven to 350.
- Rinse and scrub sweet potatoes.
- Pierce sweet potato with fork skin 5-6 times.
- Place on baking sheet lined with foil.
- Bake until tender, 45 minutes to 1 hour.
- In a medium sized bowl, combine all ingredients except chicken.
- Rub marinade all over chicken.
- Cover or place in a Ziploc bag, and place in the fridge for about an hour. Overnight is better, it gives the flavors a chance to marry and it tastes even better.
I prefer grilling the chicken for that smoky depth, but, for the sake of not adding extra work to this recipe, let’s sear and bake.
- Heat an ovenproof non-stick or cast iron skillet on medium heat. Once skillet is hot, add chicken and sear for about 2 minutes.
- *Turnover and immediately place in the oven for 15-20 minutes. The internal temp should be 165 degrees.
- Remove from oven and set aside. Let rest.
- Cut avocado in half and pit.
- Using a spoon, scoop the avocado flesh and add all of the remaining ingredients in a food processor or blender.
- Blend or pulse until smooth. Transfer to a bowl, cover and refrigerate. This can last 2-3 days.
Slice chicken in strips. Pile high on sweet potato. Drizzle avocado crema. Devour.
- DON’T OVERCOOK. Breasts can dry out quickly. You want the internal temp of the chicken to be 165F degrees. I suggest buying a basic cooking thermometer to measure the temp of not just chicken, but all of your meats so you know they are cooked thoroughly (160-170F degrees), before cutting into it, which lets all those good juices escape. I purchased this instant read thermometer from Amazon for less than $10.
- Want to try this recipe with the Mango Salsa instead of Avocado Crema? Try Simply Clean ChEATing’s Spicy Mango Salsa recipe!