When Brian and I decided to try Whole30, we never imagined how many more dishes we’d be doing — well, how many more dishes he’d be doing — or how much time we’d spend pepping food for the week. After a while it can be exhausting and let’s face it, sometimes I don’t want to work for my dinner. I just want something easy that tastes amazing. And, I don’t want to have to plan every meal in advance. That’s crazy and for us, just plain unrealistic.
We do the best when we plan 3-4 dinners per week, and for the other dinners, eat leftovers or go out to eat. So, if we were going to make Whole30 a long term, sustainable, lifestyle change, I needed to figure out how to make eating Whole30 easier — and I just figured out something HUGE!
Don Quixote’s Mexican Grill, which is in walking distance of my house, marinates their chicken in orange juice with no added sugars. That means the chicken from Don Quixote’s Mexican Grill is Whole30 compliant, and when I found that out, I ordered two sides of plain chicken to go. (And that chicken was enough for FOUR meals!)
Making The Stuffed Yam Filling
I was craving some Mexican food and I had a couple HUGE yams on hand, so I decided to make Loaded Mexican Chicken And Vegetable Stuffed Yams. This healthier twist on traditional Mexican Food was to die for. The spicy Mexican seasonings paired with the sweet yam was unbelievable delicious and super easy!
I first cut one of the giant yams in half, placed it on a baking sheet, and put it in the oven to bake. While the yam halves were baking, I cooked up some vegetables — onions, peppers, tomatoes, and green onions — seasoned with cayenne pepper, chili powder, cumin, garlic powder, sea salt, and black pepper. I then added the Don Quixote’s citrus marinated chicken to warm it back up.
This was to be the filling for the Loaded Mexican Chicken And Vegetable Stuffed Yams.
Loaded Mexican Chicken And Vegetable Stuffed Yams
When the yams were done baking, I removed them from the oven, transferred them to our plates, and scooped out the insides, adding the baked yams to a bowl. I dumped the chicken and vegetable mixture into the same bowl and mixed all of the ingredients together until well incorporated.
Finally, all I had to do was scoop the yam, chicken, and vegetable mixture back into the yam halves on our plates and pile it up nice and high!
Holy Crap! This Recipe Was Amazing!
For some one who loves, like really really loves tacos and Mexican food, this was heaven. The spicy chicken and veggies seasoned with traditional taco seasoning spices paired perfectly with the sweetness of the yams. The combination was absolutely mouthwatering.
Talk about easy comfort food. This was one of the easiest dinners I have made in a long time! Bake the yams, mix the restaurant-bought chicken with veggies and seasonings, combine, and you’re done. I can definitely see this being a go-to dinner choice for having friends over for dinner — because you don’t have to slave away in the kitchen while everyone else relaxes with this recipe!
Plus, while this Loaded Mexican Chicken And Vegetable Stuffed Yams Recipe is perfect for any time of year, I can’t wait to make it in the winter when it’s cold out side!
Loaded Mexican Chicken And Vegetable Stuffed Yams
Spicy chicken and veggies seasoned with traditional taco seasoning spices pair perfectly with sweet yams for an impressive and delicious dinner!
Prep Time
Cook Time
Total Time
Ingredients
- 1 large yam
- 1 cup cooked chicken
- 1/2 yellow onion, diced
- 1/4 red bell pepper, chopped
- 1/4 yellow bell pepper, chopped
- 3 green onion stalks, diced
- 1/2 tomato, diced
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp chili powder
- 1/4 tsp cumin
- A sprinkle of sea salt and black pepper
Instructions
- Preheat oven to 425 degrees. Spray or brush a glass baking dish with olive oil. Cut a large yam in half and place in the baking dish. Bake for 40-60 minutes or until soft.
- Chop vegetables and saute in a little olive oil over medium heat. Add spices and seasonings. Mix well as the vegetables cook.
- When onions begin to brown, add the chicken and mix the chicken and vegetables together.
- Remove baked yam halves from the oven. Transfer to plates and scoop out insides, putting the yam flesh into a bowl. Add chicken and vegetable mixture to the yam flash and mix all ingredients together.
- Scoop yam filling back into the yam halves, piling the filling high. Serve immediately.
Notes:
Serves two. Bake time depends on the size of the yam.
