Ingredients:

  • 4 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb chicken breast, diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/3 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 8 tbsp Greek yogurt
  • 1 pinch paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub the sweet potatoes and prick them several times with a fork to allow steam to escape.
  2. Rub the potato skins with 2 tbsp olive oil and sprinkle with salt and pepper.
  3. Place potatoes on a parchment-lined baking sheet and roast for 45–50 minutes until the skin is papery and the center is soft.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced chicken and oregano, cooking until golden-brown and cooked through (6–8 minutes).
  5. In a medium mixing bowl, toss the cooked chicken with halved cherry tomatoes, diced cucumber, red onion, and sliced olives.
  6. Fold in the crumbled feta cheese and chopped fresh parsley.
  7. Stir in the fresh lemon juice to balance the flavors.
  8. Slice the roasted sweet potatoes open lengthwise and stuff each with the Mediterranean chicken mixture.
  9. Top each potato with 2 tbsp of Greek yogurt and a pinch of paprika for garnish.