Step 1

Preheat oven to 400˚F (200˚C).

Step 2

Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.

Step 3

Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each “boat.”

Step 4

Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.

Step 5

Mix the fajita seasoning ingredients together.

Step 6

Drizzle in olive oil. Season the boats and veggies.

Step 7

Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.

Step 8

Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.

Step 9

Shred the chicken with 2 forks and mix together with the veggies.

Step 10

Fill up sweet potato boats and top with mozzarella cheese.

Step 11

Bake for 5 more minutes, or until cheese is melted.

Step 12

Garnish with your favorite toppings (we used guacamole and cilantro).

Step 13

Enjoy!