Come Dine With Me - Healthy Chipotle Chicken Sweet Potato Skins

I'm starting a new weekly series called, "Come Dine With Me". I'm not much of a chef but I really enjoy cooking and I'm always trying new recipes that I find off of Pinterest. Some recipes work out great and some recipes... not so much. I thought it would be fun to start blogging about my endeavors with one new recipe a week. I'll only blog about the recipes that turn out good so that you can try them out too if you'd like. If you want, you can follow my food board on Pinterest. I named my board Domesticate Me, which I thought was fitting;-)

Here we go!

The first recipe I decided to try for the blog was Healthy Chipotle Chicken Sweet Potato Skins. This recipe is originally from Half Baked Harvest.

Since we both love sweet potatoes, I had a feeling this recipe would be a hit . We ended up having this for dinner last night and sure enough, it didn't disappoint.

Here is the recipe copied and pasted from the Half Baked Harvest site. I took all of the photos as I prepared the meal.

Healthy Chipotle Chicken Sweet Potato Skins
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
  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 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.

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 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.

(Side note: since I couldn't find minced chipotle peppers, I used jarred jalapenos. I used about 6 jalapenos and poured in about a tablespoon of the liquid. Next time I'd probably add a bit more but it depends on how much spice you like)


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