As a salute to the start of the NFL season, this week’s recipes will all be healthy alternatives to Game Day Snacks! These are great watching the game but, for those doing the 24 Day challenge, these can also fill in some of your daytime snacks.
Clean Eating Chipotle Chicken Sweet Potato Skins
Potato skins are a staple in many American households, they’re comfort food, done the healthy way, which of course still includes CHEESE! What is game time without cheese? You gotta have some cheese!
How can you not love this recipe from Half Baked Harvest for Clean Eating Chipotle Chicken Sweet Potato skins?
I mean really, sweet potatoes, chipotle chicken and sharp cheddar cheese. What is there not to love about that?
- prep time: 15 MINUTES
- cook time: 1 HOUR 20 MINUTES
- total time: 1 HOUR 20 MINUTES
serving size: 6 As A Side, 3 As A Main
- 3 medium sweet potatoes
- 3/4 pound (about 2 small) boneless skinless chicken breast
- 1/4 cups olive oil
- 2 tablespoon fresh lime juice
- 2 cloves garlic, minced or grated
- 3 whole chipotle pepper, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 (half a 10oz bag) cups spinach
- 5 ounces sharp white cheddar cheese, grated
- chopped cilantro, for garnish
- greek yogurt, for serving
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 peper. 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.
In a medium size bowl combine the 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 (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
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.
Original Post at the Half Baked Harvest.
Are you looking for a little help with starting your weight loss? Try out our 24 Day Challenge!
Have a great day!
Dave & Maryann