Italian Chicken and Spinach Stuffed Sweet Potatoes

Italian Chicken and Spinach Stuffed Sweet Potatoes

Health Rating
Prep Cook Ready in Servings
10 min 55 min 1 h 5 min 3


2 tsp Garlic salt
2 tsp Italian herb seasoning, McCormick
3/4 cup shredded Mozzarella cheese
2 breast(s) Rotisserie chicken breast, skinless
2 cup Spinach
3 medium potato Sweet potato


Preheat oven to 400 degrees F.

Wash potatoes well and bake for 45 minutes - 1 hour or until soft and a fork can prick through the middle.

Cut in half and scrape the inside out and set aside.

Drizzle skins with olive oil and bake for 10 more minutes or until skins are crispy.

In the meantime, shred cooked chicken breast, chop spinach, and add remaining ingredients. Mix.

Mix chicken mixture together with sweet potatoes.

When the skins are done baking, fill each skin with the chicken/sweet potato mixture.

Top with shredded mozzarella and bake until cheese is melted and bubbly.

Nutrition Facts

Per Portion

Calories 462
Calories from fat 116
Calories from saturated fat 54
Total Fat 12.9 g
Saturated Fat 6.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.3 g
Cholesterol 164 mg
Sodium 907 mg
Potassium 1079 mg
Total Carbohydrate 32 g
Dietary Fiber 4.7 g
Sugars 5.9 g
Protein 55 g

Dietary servings

Per Portion

Meat 2.1
Milk Alternative 0.6
Vegetables 2.5

Energy sources

Recipe from:
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada