Ingredients:
- 2 sweet potatoes
- 1 can of chickpeas, rinsed and drained
- 2 cups cooked chicken breast
- 2 cloves of garlic, chopped
- 2 tsp cumin
- 1 handful of parsley, chopped
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- optional: chives and diced tomatoes for garnish
Directions:
Preheating the oven to 375. Pierce sweet potatoes with a fork and place them on a baking tray and cook for 40 minutes. While the potatoes are cooking, mix chickpeas, chicken, garlic, parsley, cumin, coriander and paprika in a large bowl. Remove the sweet potatoes from the oven and cut in half horizontally. Scoop out most of the sweet potato (leave a small layer of the potato attached to the skin). Cut the scooped out sweet potato into bite size pieces and add to the chicken mixture and combine. Scoop the mixture back into the sweet potato skins. Place back into the oven for 15 minutes. Top with chives and diced tomatoes. Enjoy immediately!
Nutrition Information:
Calories: 208 Protein: 18g Carbs: 29g Fat: 3g
