Chicken Filled Sweet Potato Skins
Ingredients:
- sweet potatoes - 3 medium
- boneless skinless chicken breast - 3/4 pound
- olive oil - 1/4 cup
- fresh lime juice - 2 T
- garlic, minced or grated - 2 cloves
- chipotle pepper, minced - 3 whole
- dried oregano - 1 t
- cumin - 1 t
- chili powder - 2 t
- salt and pepper - to desired taste
- spinach - 2 cups
- sharp white cheddar cheese, grated - 5 ounces
- chopped cilantro - garnish
- Greek yogurt - for serving
Instructions:
Pierce the skin of the sweet potatoes and bake in preheated 350 degree oven for 50 - 60 minutes, until fork tender.
Rub chicken with 1 T olive oil, salt and pepper, place in baking dish. Place in oven with the potatoes and bake for 25 minutes. Cool chicken and shred. When potatoes are done cut in half and cool for 5 - 10 minutes.
In a bowl combine 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. Toss spinach and shredded chicken together, set aside, keep warm. Turn oven temperature to 400 degrees.
Scrape sweet potato flesh out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own. Brush skins with a little of the chipotle sauce, place in a baking dish and bake for 5 - 10 minutes until crisp.
While the skins bake, mix together spinach, chicken and chipotle sauce. Remove skins from oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes, until cheese melts and skins are hot and crisp. Serve with fresh chopped cilantro and Greek yogurt.
