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Chicken, Spinach, Mushroom & Feta Stuffed Sweet Potatoes
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stuffed sweet potatoes - edited

Veggies take the center stage in this effortless recipe. With hearty sweet potatoes as the base, we've chosen to top them with warm spinach, mushrooms, chicken breast and crumbled feta for a delightful Mediterranean spin.  While we enjoyed the convenience of slow cooking our sweet potatoes, you can certainly bake them in the oven, or even the microwave!

 

Chicken, Spinach, Mushroom & Feta Stuffed Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1 Tbsp. olive oil 1 medium onion, diced

2 boneless, skinless chicken breasts, diced

8 oz. white mushrooms, chopped

1 tsp. coarse salt

¼ tsp. freshly ground black pepper

2 tsp. dried oregano

3 cups baby spinach, chopped

1 tsp. minced garlic

4 oz. crumbled feta  

Slow Cooker Directions:

  1. Wrap sweet potatoes in foil and place into slow cooker. Cook on low 7 hours.
  2. About 20 minutes before removing sweet potatoes from slow cooker, heat the oil in a large skillet over medium-high heat. Add the onion, chicken, mushrooms, salt, pepper and oregano to the skillet. Cook for about 6 minutes.
  3. Add the spinach and garlic. Cook another 1-2 minutes until the spinach is wilted but still bright green. Remove from the heat.
  4. Remove sweet potatoes from slow cooker. Open each sweet potato and fill it with ¼ of the filling. Top with feta cheese and serve.

Oven Directions:

  1. Preheat oven to 425°.
  2. Prick sweet potatoes all over with a fork, and place directly on the oven rack in the middle of the oven. Bake for 45 minutes.
  3. While sweet potatoes are baking, heat the oil in a large skillet over medium-high heat. Add the onion, chicken, mushrooms, salt, pepper and oregano to the skillet. Cook for about 6 minutes.
  4. Add the spinach and garlic. Cook another 1-2 minutes until the spinach is wilted but still bright green. Remove from the heat.
  5. Once sweet potatoes have finished baking, open each sweet potato and fill it with ¼ of the filling. Top with feta cheese and serve.

Microwave Directions:

  1. Prick sweet potatoes all over with a fork. Microwave on high for 8-10 minutes, or until tender, turning the potatoes once.
  2. While sweet potatoes are in the microwave, heat the oil in a large skillet over medium-high heat. Add the onion, chicken, mushrooms, salt, pepper and oregano to the skillet. Cook for about 6 minutes.
  3. Add the spinach and garlic. Cook another 1-2 minutes until the spinach is wilted but still bright green. Remove from the heat.
  4. Once sweet potatoes have finished heating, open each sweet potato and fill it with ¼ of the filling. Top with feta cheese and serve.

Yield: 4 servings

*Per Serving: Calories 320, Total Fat 11g (Saturated 5 g, Trans 0g), Cholesterol 70mg, Sodium 850mg, Total Carbohydrate 33g (Dietary Fiber 6g, Sugars 12g), Protein 22g, Vitamin A 500%, Vitamin C 60%, Calcium 25%, Iron 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. fvmm826

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on FacebookInstagram and Twitter.

 

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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