Good evening, friends!
I hope you’re hungry! I’ve got a super filling recipe for ya (and the best part is that it takes less than 20 minutes to make)! I’ve got a thing for sweet potatoes, and lately, I’ve been on a cashew kick too! This ‘Tahini Cashew Chicken Stuffed Sweet Potato’ is so tasty, and is perfect for meal prepping (something I’ve decided to try).
- 1 sweet potato
- 1 chicken breast
- 2 c. chicken broth
- 1/2 c. tahini
- 1/4 c. cashews
- 1/4 c. water
- 1 tbsp. lemon juice
- 1 tsp. fresh ginger
- Salt & pepper to taste
Shredded chicken doesn’t take too long to make. You can buy a rotisserie chicken and shred it, or you can try this quick method. Place your chicken in a pot and cover with the chicken broth. Bring to a boil. Once boiling, reduce heat and cook for 10-15 minutes until cooked all the way through. Remove the chicken breast from the chicken broth and shred with two forks.
While the chicken is boiling, cook the sweet potato. Poke holes all over with a fork and put on a microwave safe plate. Microwave for 4 minutes. Flip the sweet potato and microwave for another four minutes. Allow it to cook for 2 minutes, then cut in half.
To make the tahini cashew sauce, add the tahini, cashews, water, lemon juice, ginger, salt and pepper to a blender or food processor. Blend until it’s smooth and creamy. If it’s too thick, add a little more water until you get your desired consistency.
Place the sweet potato on a plate, add the chicken on top, and drizzle the tahini sauce. Top with chopped cashews.
I hope you enjoy! What’s your favorite way to enjoy sweet potatoes?