Chicken Fajita-Stuffed Sweet Potatoes with Avocado Crema

If you are topping this with the pico, make that first. In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro, green onion and garlic. Season with salt and pepper. Mix well to combine. Refrigerate until needed.

For the avocado crema: Place the avocado, lime juice, cilantro and Greek yogurt in a small food processor. Process until smooth. Cover in an airtight container and place in refrigerator until needed.

Preheat oven to 400 F. Rinse and dry sweet potatoes. Poke several holes in the sweet potatoes using a knife or fork and place on a baking sheet lined with foil or parchment paper. Bake sweet potatoes for 1 hour or until tender.

When the sweet potatoes have about 30 minutes left to bake, start making the chicken fajita mix.

Place the chicken strips in a zip-lock bag and add the fajita seasoning. Shake all around to coat.

Heat a large skillet with two tablespoons of the olive oil over medium heat. Remove chicken from the bag, season with salt and pepper, and cook until browned on each side stirring occasionally. This will take about 10 to 15 minutes. Remove from pan and set aside in a glass dish.

Heat the remaining tablespoon of olive oil in the pan and add sliced peppers and onion. Season with salt and pepper and saute until tender.

Add the cooked chicken with the juices to the pepper and onion mixture toss it around to combine.

Once potatoes are tender, remove them from the oven, let them cool and then cut a slit down the middle (do not cut all the way through) and pinch the ends to open up the cavity. Fluff the pulp of the sweet potato with a fork.

Fill potatoes with chicken fajita mix. Spoon on the avocado crema, top with the pico and garnish with some more cilantro and a squeeze of lime juice if desired.