Chipotle Chicken Sweet Potato Skins

Ingredients:

3 medium sweet potatoes

3/4 lb boneless skinless chicken breasts (about 2 small breasts)

1/4 cup olive oil

2 TBSP fresh lime juice

2 cloves garlic, minced

3 whole chipotle peppers, minced

1 tsp dried oregano

1 tsp cumin

2 tsp chili powder

salt & pepper

2 cups spinach

5 oz sharp white cheddar cheese, grated

Instructions:

1. Preheat oven to 350 degrees. Wash sweet potatoes & prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place the chicken in a baking dish and rub with a TBSP of olive oil, salt & pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or with your hands. (You can also use a pre-cooked rotisserie chicken). When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes. 

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

3. Heat a small skillet over medium heat and wilt the spinach in a small bit of water. Toss the spinach and shredded chicken together, set aside and keep warm.

4. Turn the oven up to 400 degrees. 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 and place in a baking dish. (You can reserve the remaining potato flesh for another use). Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake, mix the spinach, chicken & 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.

  

Recipe from https://www.halfbakedharvest.com/healthy-chipotle-chicken-sweet-potato-skins/