Chicken and Chickpea Curry Stuffed Sweet Potatoes

This chicken and chickpea curry fills sweet potatoes for a quick one-dish dinner that is high protein, has only 5 ingredients, tons of flavor, and takes only 30 minutes.

Ingredients

1. 4 sweet potatoes
2. 2 teaspoons olive oil
3. 1/2 cup finely chopped onion
4. 1/2 teaspoon kosher salt
5. 1/4 teaspoon ground black pepper
6. 1 (12 to 14 ounce) jar Madras curry sauce
7. 1/3 cup water
8. 3 cups chopped cooked chicken
9. 1 (15 ounce) can chickpeas, drained and rinsed
10. 1/2 cup chopped cilantro

Directions

• Pierce sweet potatoes a few times with a fork. Microwave on High until cooked and tender, 6 to 7 minutes.
• Meanwhile, heat oil in a large deep skillet over medium-high heat. Add onion, salt, and pepper and cook 3 minutes or until onion is tender. Stir in curry sauce. Add water to the jar, swirl to release any residual sauce, and pour into pan.
• Add chicken and chickpeas and bring to a simmer, stirring often. Reduce the heat; simmer for 10 minutes.  
• Slice each potato down the center horizontally and fluff the inside with a fork. Divide chicken curry mixture among the potatoes and top with cilantro.