This was another true favorite on Whole30. The chicken had a delicious flavor, but what really sealed the deal was this avocado jalapeno sauce....amazing. I could have put it on all of the things! I served over diced and roasted sweet potatoes and the kids ate it rolled up in a tortilla.
Mexican Chicken Stuffed Sweet Potatoes
SWEET POTATOES
- 4 medium sweet potatoes, diced
- olive oil, salt and pepper
CHICKEN
- 2 chicken breasts
- 1 10-oz. can tomatoes with green chiles, undrained, any variety
- 1 tablespoon taco seasoning https://www.allrecipes.com/recipe/46653/taco-seasoning-i/
AVOCADO-JALAPEÑO SAUCE
- 1 avocado, peeled and seeded
- 1 jalapeño, stemmed
- 1/2 cup fresh cilantro leaves
- 1/2 cup water
- 2 cloves garlic
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- Cook your sweet potatoes: Placed diced potatoes on cookie sheet tossed in olive oil, salt and pepper. Roast for 15-20 minutes on 425.
- Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed.
- Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth.
- Serve chicken on top of sweet potatoes and dress with sauce and guacamole.
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