Peri-Peri Chicken Loaded Sweet Potatoes
Bold, spicy peri peri chicken stuffed into fluffy roasted sweet potatoes and topped with a cool, creamy yogurt sauce. This colorful and satisfying meal balances heat, sweetness, and freshness in every bite.
Ingredients
Scale
- 4 medium sweet potatoes, about 8 ounces each
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- ½ cup peri peri sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Rub sweet potatoes with 1 tablespoon olive oil and pierce each several times with a fork. Place on baking sheet.
- Roast for 40 to 50 minutes until tender and easily pierced with a knife.
- In a mixing bowl, combine chicken thighs, peri peri sauce, minced garlic, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Cook the marinated chicken for 6 to 8 minutes per side until fully cooked and slightly charred.
- Remove chicken from heat and let rest for 5 minutes, then slice into strips.
- In a small bowl, mix Greek yogurt with lemon juice and a pinch of salt.
- Slice open the roasted sweet potatoes and fluff the insides with a fork.
- Fill each sweet potato with sliced peri peri chicken.
- Drizzle with yogurt sauce and top with diced red onion and chopped fresh herbs before serving.
Notes
- Marinate the chicken for at least 20 minutes for deeper flavor.
- Do not overcrowd the skillet to ensure proper browning.
- Add extra yogurt sauce if you prefer a milder spice level.
- Leftovers can be stored separately for up to 3 days in the refrigerator.
Find it online: https://tastyze.com/peri-peri-chicken-loaded-sweet-potatoes/