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Stuffed Sweet Potatoes with Avocado Green Goddess Dressing

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4 servings 1x


These stuffed sweet potatoes, made with tender chicken breast, broccoli and chickpeas get drizzled with an avocado green goddess dressing to create the perfect weeknight meal.


  • 4 sweet potatoes
  • 2 skinless, boneless chicken breasts
  • 3 cups small broccoli florets
  • Cooking spray
  • 1 can chickpeas (15.5 oz.), rinsed and drained
  • 2 teaspoons chopped chives
  • ½ teaspoon lemon zest
  • Salt and pepper to taste
  • 1 batch Avocado Green Goddess Dressing


Preheat oven to 375°F with rack set in middle position.

Pierce each sweet potato several times with a fork then wrap each individually with foil. Set potatoes directly on racks and bake until fork tender, 45 to 60 minutes.

Meanwhile, line a baking sheet with parchment paper and coat with cooking spray. Pat chicken breasts dry and transfer to baking dish. Brush with olive oil; season with salt and pepper.

When finished baking, remove sweet potatoes from oven and increase temperature to 400°F. Bake chicken until it reaches 165°F, 25–30 minutes. Remove chicken from oven, tent with foil and rest for 5 minutes.

Turn oven to broil and line a baking sheet with foil. Arrange broccoli florets in a single layer and evenly coat with cooking spray; season with salt and pepper. Broil broccoli until lightly charred and crisp-tender, 8–10 minutes.

Cut chicken into bite–sized pieces and combine with broccoli florets, chickpeas, chives, and lemon zest in a large bowl.

Cut a slit length–wise down each sweet potato, making sure not to cut through the bottom or sides, creating a pocket. Gently press ends of sweet potatoes to open the “pocket”. Fluff the flesh of the sweet potatoes, removing some flesh to make room for the filling (reserve for a other use).

Spoon chicken filling into each sweet potato and drizzle with Avocado Green Goddess Dressing.

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