Stuffed Potato with Chicken and Avocado

The remnants of yesterday’s finished chicken can be used deliciously by preparing a new quick dish in the sweet potato tuber. The tuber is baked in a peel in the microwave, then the pulp is scooped out of it, mixed with pieces of chicken and grated cheddar, and again laid out in the tuber. Cheddar melts well in the hot pulp of sweet potato, making its texture more creamy and viscous. Pour the finished tuber with green salsa and add slices of avocado for satiety. A tasty and healthy dinner, after which you will have a minimum of dirty dishes.

Nutrition value of one portion: (only 1)
Calories 380, total fat 22 g., Protein 17 g., Carbohydrates 29 g.

Time: 20 minutes
Servings: 1

1 middle yam tuber pierced with a fork over the entire surface
1/4 cup ready-made chicken breast without skin shredded (grilled chicken or leftover chicken)
3 tbsp. grated mild cheddar
Half a small avocado
1 tbsp. salsa verde
1 feather green onion, finely chopped


  1. Bake the sweet potato in a microwave oven at maximum power until soft (squeeze the sweet potato while holding it with a kitchen towel, it should be very soft to the touch) for about 5 minutes. Leave on for a few minutes.
  2. Make a transverse incision on the tuber. Holding the sweet potato with a kitchen towel, scrape the flesh from it into a small bowl. Add chicken, cheddar, and a pinch of salt and mix with a fork. Then fill the yam with the resulting mixture.
  3. Cut the avocado into small pieces. Sprinkle the stuffed sweet potato with salsa verde, top the avocado and sprinkle with green onions.

5 thoughts on “Stuffed Potato with Chicken and Avocado”

  1. Nadiia, WOW! This looks so amazing and delicious! I love all of these ingredients and have many meals each week with them but never thought of or knew about this excellent combination! Thank you again for bringing such delectable cuisine to my attention to try cooking in my kitchen soon!
    Many Blessings!

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