Chicken Chipotle sweet potato skins

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place on a pan sheet lined with parchment paper. Place your chicken in a baking dish and rub with a tablespoon of olive oil and season with salt and pepper. Place in the oven with the potatoes and bake for 35 minutes. Continue baking the potatoes for an additional 25-35 minutes or until fork tender. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

Step 2

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

Step 3

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.

Step 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 (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.