This is one of my favorite meal prep recipes because
(1) it’s super delicious when it’s fresh AND after it’s been in the fridge a few days
(2) everything is super simple and easy to make
(3) the whole meal gives is packed with well-balanced nutrition
Why should you make this bomb meal? Maybe you’re trying to make it easier for yourself to eat healthier and you’re looking for a yummy meal prep with high protein and low fat. Or maybe you live alone and can’t stand the thought of cooking something new every. single. day. Or perhaps you just super-duper love anything stuffed into a potato *raises hand in the air.*
This recipe is also helpfully versatile. Obviously you can pretty much stuff anything you want into a potato. I love the spicy juices of the shredded chicken that help to flavor the earthy kale and the sweet (obviously) sweet potato. You could sub black beans or chickpeas for the chicken and BAM you got yourself a vegan meal prep! Or if kale is not your thing, you can tag in spinach or lettuce. It’s your food, it’s your life, make it however you please! <3
spicy shredded chicken stuffed sweet potatoes
(makes 4 servings)
what the heck
– 4 sweet potatoes, each about 7 oz
– 1 pound of chicken breast
– 1 Tbsp chili powder
– 1 tsp sea salt
– 4 cloves garlic, minced or mashed
– 1 tsp smoked paprika
– 1 Tbsp tomato paste
– 1 cup chicken stock or water
– 8 cups fresh kale, shredded and large stems removed
how the heck
BAKED SWEET POTATOES
– Preheat the oven to 425°F.
– Poke holes all over the sweet potatoes with a fork.
– Wrap them the sweet potatoes aluminum foil (optional, I do this so the juices that leak out of the sweet potatoes don’t make a mess.)
– Line all the potatoes on a baking sheet. Bake until tender when pierced with a fork, ~ 45 to 60 minutes.
– In an instant pot or slower cooker, toss in the chicken, chili powder, salt, garlic, paprika, tomato paste and stock or water. Mix everything together.
– If using an instant pot, close the lid and pressure cook on high (manual) for 10 minutes. Naturally release the pressure for 5 minutes. Then quick release the pressure.
If using a slow cooker, put on the lid and cook on high for 3 to 3.5 hours.
– Using two forks, shred the chicken by piercing the chicken and pulling the forks away from each.
– If you’re cooking everything to eat right away, steam all the kale at once. Bring water in a pot to a boil. Put the kale in a steamer basket and steam for ~ 7 minutes, until the kale is tender and vibrant green.
If you’re meal prepping, I like to steam my kale freshly before each meal. Get a bowl, fill it with about ½ inch of water, and pour however much kale you want in the bowl. Stick it in the microwave for 1 minutes and voila! Instant steamed kale!
– Slice the potatoes down the middle lengthwise to open them up. Line some kale on the potatoes and lay the extra kale around the potato on the plate. Top it with shredded chicken.