Nothing Beats Sweet!

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Here is another Pinterest find.  We are having some peeps over for dinner tonight and I am going to try a new dish………….. I know, what am I thinking??? This recipe can be found on Half Baked Harvest.  I will comment later with how it turned out, but for now let’s all cross our fingers!!

 

Healthy Chipotle Chicken Sweet Potato Skins Healthy-Chipotle-Chicken-Sweet-Potato-Skins-1

  • 3 medium sweet potatoes
  • 3/4 pound (about 2 small) boneless skinless chicken breasts
  • 1/4 cups olive oil
  • 2 Tbsp fresh lime juice
  • 2 cloves garlic, minced or grated
  • 3 whole chipotle pepper, minced (Remove seeds to make less spicy)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 tsp chili powder
  • salt and pepper
  • 2 (half a 10oz bag) cups spinach
  • 5 oz sharp white cheddar cheese, grated
  • chopped cilantro, for garnish
  • greek yogurt, for serving

 

Preparation:

Preheat your oven to 350°.  Wash your sweet potatoes and prick all over with a fork.  Place in the oven and bake for 50-60 minutes or until fork tender.  Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper.  Place in the oven with the potatoes and bake for 25 minutes (Slow cooking mine in crock pot while at work).  Allow to cool and shred the chicken with a fork or your hands.  When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

 

 

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper.  Set aside.

 

 

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave).  Toss the spinach and shredded chicken together, set aside and keep warm.

 

 

Turn the oven up to 400°.  Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.  Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp.  While the skins bake mix the spinach, chicken and chipotle sauce together.  Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.  Serve with fresh chopped cilantro and greek yogurt if desired.

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