Creamy Chicken & Broccoli Stuffed Sweet Potatoes

Preheat your oven to 400°F (200°C). Pierce 4 medium sweet potatoes several times with a fork and place them on a foil-lined baking sheet. Bake for 45-50 minutes, or until completely tender when pierced.

While the potatoes bake, heat 1 tbsp olive oil in a large skillet over medium heat. Season 1 lb of boneless skinless chicken breasts with a pinch of salt and pepper. Cook for 6-8 minutes per side, or until fully cooked and an internal thermometer reads 165°F. Remove from the skillet and shred the chicken using two forks.

In the same skillet over medium heat, pour in 1/4 cup chicken broth. Add 2 cups chopped broccoli florets, cover, and let steam for 3-4 minutes until tender-crisp.

Reduce the skillet heat to low. Stir in 4 oz of softened cream cheese, 1 tsp garlic powder, and 1/2 tsp onion powder. Stir continuously until the cream cheese melts into a smooth sauce coating the broccoli.

Return the shredded chicken to the skillet, folding it into the creamy broccoli mixture. Season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat gently for 2 minutes until warmed through.

Slice the baked sweet potatoes open lengthwise and gently fluff the insides with a fork. Divide the creamy chicken and broccoli mixture evenly among the 4 sweet potatoes and serve warm.