This entree is perfect if you are wanting a really filling dinner and extras to bring to work for lunch through out the week.
Makes 6 servings at approximately 290 calories each!
- 3 medium sweet potatoes
- 2 (8oz) chicken breast, shredded
- 2 Tbl olive oil
- 3 Tbl lime juice
- 3-4 chipotle peppers, chopped
- 3 garlic cloves
- 1 1/2 tsp dried oregano
- 3/4 Tbl cumin
- 1 Tbl chili powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 handfuls spinach
- 3 oz shredded cheese, 1/2 oz per serving
- 1/4 cup cilantro (garnish)
- lime wedges for fresh squeezed juice over the top
- 1/2 c sour cream or plain greek yogurt (garnish)
To begin, preheat the oven to 350° . Oil the pre washed sweet potatoes, wrap them in foil and bake for 50-60 minutes or until tender.
While potatoes are baking you want to bring the chicken to a boil in a small pot. This takes about 30 min if the chicken is thick. Let it cool to a manageable temperature and shred it. You can use 2 forks to shred the chicken, but I always just use my hands. This is also a good time to dice up the chipotle peppers and garlic. As well as gather all of your other ingredients. (I like to dice up the whole can of chipotle peppers and freeze about 1-2 Tbl per space in an ice cube tray. then once it is frozen pop them into a zip lock bag. Makes it easy for the next time I need some peppers.)
When the potatoes are fully cooked and cool enough to handle, cut them in half length wise. Carefully scoop out the insides. Make sure not to rip the skins. Mix all the sweet potato insides with the chicken and rest of ingredients that are not for garnish. Mix well to get evenly distributed seasoning.
Re-stuff the sweet potato skins with the mixture you just created. Top each half with cheese and return it to the oven for 15-20 minutes (or if making a day ahead, store in the refrigerator. Cook time will be longer, closer to 40 minutes) Bake until the internal temperature is 165°
Finnish the sweet potatoes with fresh cilantro, dollop of sour cream (or Greek yogurt) and a squeeze of lime juice.
This goes really well with garlic roasted green beans or broccoli, or even a fresh side salad!