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CHIPOTLE CHICKEN SWEET POTATO SKINS

You asked for it and here it is: a healthy Super Bowl option! These chipotle chicken skins have become a football-season-fav in our home. They're loaded with flavor and they heat up beautifully the next day. Swap these for the traditional loaded baked potato skins, save yourself tons of calories, and get the added bonus of protein from the chicken. There's also a whole30 option below if that's your jam. Enjoy!

INGREDIENTS
  • 3 medium sweet potatoes

  • 3/4 pound boneless skinless chicken breast about 2 small

  • 1/4 cups olive oil

  • 2 tablespoon fresh lime juice

  • 2 cloves garlic minced or grated

  • 3 whole chipotle peppers minced

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin

  • 2 teaspoons chili powder

  • salt and pepper

  • 2 cups spinach half a 10oz bag

  • 5 ounces sharp white cheddar cheese grated (omit if whole30)

  • chopped cilantro for garnish

  • greek yogurt for serving (omit if whole30) ​

INSTRUCTIONS

  1. 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 pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done, cut in half, and allow to cool for 5-10 minutes.

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

  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.

  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 (if using) 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.

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