# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
→ Cajun Chicken Filling
05 - 2 large boneless, skinless chicken breasts, diced (about 14 ounces)
06 - 1 tablespoon olive oil
07 - 1 tablespoon Cajun seasoning
08 - 1 medium red bell pepper, diced
09 - 1 medium yellow bell pepper, diced
10 - 1 small red onion, diced
11 - 2 cloves garlic, minced
→ Yogurt Drizzle
12 - 1/2 cup Greek yogurt
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon honey
15 - Pinch salt
→ Optional Garnishes
16 - 2 tablespoons chopped fresh cilantro
17 - 1 ripe avocado, sliced
18 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash sweet potatoes, pierce several times with a fork, and rub with olive oil, sea salt, and black pepper. Arrange on the baking sheet and roast for 40 to 50 minutes until tender.
02 - While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced chicken and Cajun seasoning; sauté for 3 to 4 minutes.
03 - Incorporate diced bell peppers, red onion, and minced garlic into the skillet. Cook, stirring occasionally, for 5 to 7 minutes until chicken is cooked through and vegetables are softened. Remove from heat.
04 - In a small mixing bowl, whisk Greek yogurt, lemon juice, honey, and pinch of salt until smooth. Set aside.
05 - When sweet potatoes are cool to handle, slice each lengthwise without cutting all the way through. Gently fluff the insides with a fork.
06 - Spoon Cajun chicken mixture evenly into the sweet potatoes. Drizzle with yogurt sauce and garnish with cilantro, avocado slices, and lime wedges if desired. Serve warm.
