Chicken and Sweet Potato Fajitas

 

Trying to eat healthier, sweet potatoes are a tasty way to enjoy fajitas.

• ½ t salt
• 1 t oregano
• 1 t cumin
• 12 ozs boneless, skinless chicken thighs
• 2 sweet potatoes
• 4 T olive oil
• ½ bell pepper, cut into strips
• 1 onion, sliced
• 4 garlic cloves, chopped
• ½ cup chicken broth
• 8 corn tortillas, warmed
• Pepper jack cheese
• ¼ cup fresh parsley

 Pre-heat oven to 375 degrees.

Place the spices in a medium bowl and whisk together.  Coat the chicken, cover and refrigerate.

 Pierce sweet potatoes with a fork and place in the oven for half an hour. Cool completely. Cut the potatoes in half lengthwise and then cut each half into wedges.

Heat two tablespoons of oil in a large skillet over medium heat and add the peppers.  Cook for eight minutes. Add the onion and sweet potatoes and sauté until they begin to brown.  Turn off heat and place the mixture into a large bowl.

Heat remaining oil in the same skillet.   Add the chicken and saute until it is browned and cooked through. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about two minutes.

Place warm tortillas on a plate, sprinkle with cheese, then top with the fajita mixture.   Serve with salsa and sour cream.  Yum!