Welcome to my latest recipe for Gluten and Dairy Free Chicken Fajita Sweet Potatoes.
This weekend was Ollie cat’s birthday and yes I celebrated with a little get together. Ollie is my, soon to be 2 year old, niece’s favourite thing in the world. Ollie on the other hand tends to play a bit hard to get.
Back to the less exciting topic of sweet potatoes – I’ve had this recipe idea floating around for ages and never got round to making it. The first time I tried to make it I ordered a single sweet potato from Tesco as part of weekly shop. When it was delivered it was literally the size of my head and would have made this recipe for about four people to share!
I finally got round to getting some sensible sized potatoes, stuffed them with my chicken fajita mix and topped with some dairy free cheese. The perfect lunch with a big scoop of mashed avocado.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Chicken Fajita Sweet Potatoes then you might like to try one of my other light bites recipes:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Chicken Fajita Sweet Potatoes (Gluten & Dairy Free)
Preheat the oven to 200 oC and bake the potatoes for an hour
Alternatively you can prick them with a fork and microwave for 8 minutes
Place a drizzle of olive oil in a shallow pan over a medium heat
Add in the chicken, onion and peppers and sauté for 5 minutes
Stir in the fajita seasoning and cook for another 5 minutes
Cut the sweet potatoes in half and carefully scoop out the flesh so you can refill the potato skins
Mash the sweet potatoes and stir in the chicken fajita mix
Refill the sweet potato skins with the mix
Top with the grated dairy free cheese
Return to the oven for 15 minutes
Serve with fresh coriander and guacamole