Mexican Sweet Potatoes

A flavor-packed, protein-rich meal that’s perfect for batch cooking and busy days.

Ingredients

• 4 medium sweet potatoes

• 1–1.5 lbs chicken breasts (boneless, skinless)

• ½ cup chicken broth

• 1 jar (12–16 oz) salsa (your favorite!)

• 1 tsp cumin

• 1 tsp garlic powder (or 1 clove minced)

• Salt & pepper to taste

• Fresh pico de gallo

• Avocado crema* (or avocado ranch, or just plain avocado slices)

Instructions

1. Crockpot Chicken

   • In your slow cooker, add chicken breasts, chicken broth, salsa, cumin, garlic, salt, and pepper.

   • Cover and cook on low for 4–6 hours or until chicken is fork-tender.

   • Shred the chicken in the crockpot to soak up all the flavor.

2. Prepare the Sweet Potatoes

   • Bake at 400°F for 45–60 minutes until soft, or microwave for 8–10 minutes (prick with a fork first).

   • Slice each sweet potato in half lengthwise.

3. Assemble

   • Fill each sweet potato half with a generous portion of shredded chicken.

   • Top with fresh pico de gallo and a drizzle of avocado crema (or your avocado topping of choice).

Notes

• Store components separately for meal prep, or assemble and reheat for a grab-and-go lunch.

• Avocado crema idea: Blend avocado, lime juice, garlic, and a little Greek yogurt or sour cream until smooth.