Chipotle Chicken Sweet Potato Recipie
Ingredients: 3 medium sweet potatoes 1.5 lbs (about 3 smallish) boneless skinless chicken breast 1/4 cups olive oil 3 tablespoon fresh lime juice 3 cloves garlic, minced or grated 3-4 whole chipotle pepper, minced 2 teaspoon dried oregano 2 teaspoon cumin 3 teaspoons chili powder salt and pepper 2-3 cups spinach 5 ounces sharp cheddar cheese, grated (optional) Chopped cilantro, for garnish if desired Greek yogurt, for serving if desired
Directions: Preheat your oven to 350 degrees. 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.
Once chicken is cooked, allow to cool and then shred the chicken into a bowl. When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes.
In a medium-size bowl combine the rest of the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a skillet over medium heat and wilt the spinach and then add to the chicken bowl. Toss the spinach and shredded chicken together and set aside.
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. 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, potato flesh, chicken and chipotle sauce together.
Remove skins from the oven and stuff with the chicken mixture and top with shredded cheese if desired. 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. You can even add some guacamole or sliced avocado.
*Yogurt and guacamole not included in Nutritional Information.
**You may want to prep but not bake/crisp up the potatoes until serving if you aren’t eating them all that day.