Skip to main content

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/

Labels:

Comments

Post a Comment

Popular posts from this blog

Singapore Noodles with Chicken

Ingredients: 3 boneless, skinless chicken breasts 3 TBSP soy sauce 1 TBSP sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tsp sriracha sauce 8 oz rice noodles 1 TBSP curry powder 2 cloves garlic, minced 1 inch fresh ginger, minced 3 TBSP vegetable oil  1 bunch bok choy, chopped 2 medium carrots, sliced thinly 12 oz bean sprouts 2 bunches green onions, minced 1 tsp sriracha sauce Instructions: Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate.  Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside. Mix together 2 TBSP soy sauce and 1/2 tsp sri...
Post a Comment
Read more

Collard Greens with Ham

Ingredients: 1 ½ teaspoons of Kosher salt 2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped Chopped ham 1/4 cup chicken broth Instructions: Bring 2 quarts of water to a boil in a deep pot.  Add the salt and greens and stir until wilted.  Cover and cook until the greens are just tender (~7 minutes).  Drain in a colander.  Rinse the pot with cold water to cool and then refill with cold water.  Pour the greens into the cold water to stop the cooking process. Gather a handful of greens, lift out of water, and squeeze dry.   Roughly cut up the drained greens and sauté with your bacon fat and the ham.  All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done!  Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious. Recipe from  http://nomnompaleo.com/post/1...
Post a Comment
Read more

Chicken Schwarma

 Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight.  Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling.  Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...
Post a Comment
Read more