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Chicken-Stuffed Sweet Potatoes

Bulk up good-for-you spuds — microwaved in minutes — with chicken, beans, and slaw.


4 servings

Total Time

Cook Time


  • 1 lime
  • 2 tbsp. olive oil
  • 1/2 tsp. green Tabasco sauce
  • Salt
  • 1 c. thinly sliced red cabbage, 2 oz.
  • 1/4 c. thinly sliced red onion
  • 1 c. shredded cooked chicken
  • 1/2 c. rinsed drained black beans
  • 1/4 c. sour cream
  • 4 (8 oz.) sweet potatoes, baked
  • 1/8 tsp. pepper
  • Cilantro leaves


Grate 1 tsp. zest and squeeze 1 Tbsp. juice from lime into bowl; stir in oil, Tabasco, and pinch of salt. In separate bowl, toss cabbage and red onion with 1 Tbsp. lime mixture. Toss chicken in remaining lime mixture. Combine beans and sour cream. Split potatoes lengthwise; sprinkle with 1/8 tsp. salt and pepper, then fluff with fork.

Dividing evenly, top potatoes with chicken and beans. On microwave-safe plate, microwave potatoes in 15-sec. intervals until potatoes are hot. Top with cabbage mixture. Garnish with cilantro.

This recipe originally appeared in our print magazine.

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