This super easy recipe showcases your favorite summer produce in a new way. The sweet potatoes add a sweet contrast to the savory filling that everyone will love!
4 medium sweet potatoes
1 Tbsp olive oil
1 red bell pepper
1 Tbsp chopped green onion
1/2 tsp garlic
1 large zucchini
1/3 cup corn
1 cup okra
1 1/2 cups cooked and shredded chicken
1/2 tsp thyme
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp paprika
Salt and pepper
Steam the sweet potatoes in an instant pot until done. Check out this recipe from Well Plated to see how.
Dice the red bell pepper, onion, zucchini and tomatoes. Slice the okra.
Heat the olive oil on medium heat. Add the onion and garlic. Saute until fragrant and the onion is translucent and soft, about 10 minutes. Add the bell pepper, zucchini, tomatoes, okra, corn and seasonings.
Continue to cook the veggies on medium heat until they are all tender, about 10-15 minutes. Add the chicken and heat it up in the pan with the vegetables. Remove from heat.
Cut open a sweet potato and scoop the filling inside. Enjoy!
You can bake the sweet potatoes the traditional way if you don’t own an instant pot.
Use rotisserie chicken or your own cooked breasts (I cook mine in the Instant Pot)