Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes

🧂 Ingredients

• 4 Large Sweet Potatoes
• 4 Cups Cooked Chicken Breast, Diced or Shredded
• 2 Cups Fat Free Cottage Cheese (Blended Smooth)
• 2 Cups Frozen Mixed Vegetables (Corn Peas Carrots
• 3/4 Cup Chicken Broth
• 1 Medium Onion, DIced
• 1 Tsp Garlic Powder
• 1/2 Tsp Dried Thyme
• 1 Tbl Olive Oil
• Salt/Pepper to Taste

Instructions

• 1 Preheat your oven to 400°F. Pierce each sweet potato several times with a fork
  and place them directly on the oven rack. Roast for 45-55 minutes, until soft
  and tender when poked with a fork.
• 2 While the sweet potatoes roast, heat olive oil in a skillet over medium heat.
  Add diced onions and sauté until translucent (about 3-4 minutes). Next, add
  mixed vegetables and sauté for about 5 minutes, until tender. Add diced chicken
  breast, chicken broth, garlic powder, thyme, salt, and pepper. Stir well and
  simmer for 5-7 minutes, letting flavors combine. Remove the skillet from heat,
  and gently stir in the blended cottage cheese until creamy and well combined.
• 3 When sweet potatoes are finished roasting, carefully remove them from the oven.
  Slice each potato down the center and fluff the insides gently with a fork to
  create space for filling. Spoon generous amounts of the chicken filling into
  each potato, allowing the filling to overflow slightly.
• 4 Serve your stuffed sweet potatoes hot, garnished with thyme or other favorite
  herbs as desired.
• 5 This makes 4 servings. Each serving on WW is 1 WW Point. Enjoy!

Nutrition Info