This recipe is one of my favorites!
3 Medium Sweet Potatoes
3/4-1 pound boneless skinless chicken breast
1/4 c. olive oil
2 TB fresh lime juice
2-3 cloves minced garlic - I LOVE garlic so added 5 cloves
3 whole chipotle peppers - minced
1 tsp dried oregano
1 tsp cumin
2 tsp chili powder
2 c. spinach - about 1/2 of 10 oz. bag
5 oz. white sharp cheddar cheese, shredded
Salt & Pepper to taste
Plain greek yogurt for serving - optional
Preheat oven to 350. Salt & pepper chicken, bake chicken & sweet potato. Chicken will be done before potato. Allow chicken to cool and shred. When potatoes are done, scoop out center leaving enough of an edge of sweet potato so it can stand on its own. (Save the extra sweet potato and use in your protein shake the next day).
In medium bowl, combine olive oil, lime juice, garlic, peppers, oregano, cumin, chili powder, salt & pepper. Heat small skillet and saute the spinach. Toss spinach and chicken to olive oil mixture.
Turn oven to 400. Place sweet potato halves in baking dish. Brush skins with a little of the chipotle sauce. Bake skins 5-10 min. or till crisp. Remove skins from the oven and stuff with chicken mixture. Top with shredded cheddar. Bake for 10 min.
Enjoy!