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1
If you are topping this with the pico, make that first.
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2
In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro, green onion and garlic.
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3
Season with salt and pepper.
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4
Mix well to combine.
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5
Refrigerate until needed.
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6
For the avocado crema: Place the avocado, lime juice, cilantro and Greek yogurt in a small food processor.
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7
Process until smooth.
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8
Cover in an airtight container and place in refrigerator until needed.
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9
Preheat oven to 400 F. Rinse and dry sweet potatoes.
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10
Poke several holes in the sweet potatoes using a knife or fork and place on a baking sheet lined with foil or parchment paper.
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11
Bake sweet potatoes for 1 hour or until tender.
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12
When the sweet potatoes have about 30 minutes left to bake, start making the chicken fajita mix.
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13
Place the chicken strips in a zip-lock bag and add the fajita seasoning.
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14
Shake all around to coat.
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15
Heat a large skillet with two tablespoons of the olive oil over medium heat.
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16
Remove chicken from the bag, season with salt and pepper, and cook until browned on each side stirring occasionally.
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17
This will take about 10 to 15 minutes.
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18
Remove from pan and set aside in a glass dish.
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19
Heat the remaining tablespoon of olive oil in the pan and add sliced peppers and onion.
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20
Season with salt and pepper and saute until tender.
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21
Add the cooked chicken with the juices to the pepper and onion mixture toss it around to combine.
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22
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.
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23
Fluff the pulp of the sweet potato with a fork.
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24
Fill potatoes with chicken fajita mix.
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25
Spoon on the avocado crema, top with the pico and garnish with some more cilantro and a squeeze of lime juice if desired.
