Chipotle Chicken Sweet Potato Skins by Jeremy S
I’m sure you have all been on the edge of your seats, anxiously waiting for the recipe that I would be bringing to you this week. Well wait no longer! This has definitely been one of the go to meals over the last few weeks at Casa de Smarch. Its quick, easy and delicious…..What more do you want out of a meal?
Here is a list of the ingredients you will need:
- 3 medium sweet potatoes
- ¾ lb (about 2 small) boneless skinless chicken breast
- ¼ cup 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 to taste
- 2 (half a 10oz bag) cups of spinach
- 5 ounces sharp white cheddar cheese, grated
We like to use sweet potatoes that are already wrapped, so all you need to do is pop them in the microwave and let them cook for 9-11 minutes depending on how soft you want the insides. Another quick time hack we use for this recipe is we grab a rotisserie chicken from our local grocery store. This helps because we do not have to spend time cooking chicken breast because it is already cooked for us. So start by shredding the chicken with a fork or your hands and 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 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.
I hope you all enjoy this recipe. Please feel free to share how it turns out for you on our Facebook page. Bon appetit!