Chicken, Spinach, Sweet Potoato... EASY and so Filling!! Great for Candida Clear!

This is a great recipe that made me very full quickly.  It is really easy to make but it takes around an hour to cook... so just be ready ahead of time. 

Recipe taken from Half Baked Harvest Blog with my modifications in italics.  Website below.

Healthy Chipotle Chicken Sweet Potato Skins

Prep Time: 15 minutes

Cook Time: 60 to 80 minutes

Total Time: 60 to 80 minutes

Serving Size: 6 as a side, 3 as a main

 

 

Ingredients

• 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 (I didn't have this... so I left it out and it still tasted great!)
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• Sea salt and pepper
• 2 cups spinach (half a 10oz bag)
• 5 ounces goat cheese
• chopped cilantro, for garnish (not completely necessary but it does make it taste great)
• Greek yogurt, for serving (also not necessary but great topping on it)

 

Instructions

1. Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Cover the sweet potato with coconut oil (makes the outside nice and soft) and baking dish with coconut oil to prevent sticking.  Place in the oven and bake for 50-60 minutes or until fork tender. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
2. Place your chicken in a baking dish and rub with coconut 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.
3. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
4. Heat a small skillet over medium heat and wilt the spinach.  Toss the spinach and shredded chicken together, set aside and keep warm.
5. When the sweet potatoes have cooled for about 5 minutes 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).  Place the sweet potato skin in a baking dish and brush the skins with a little of the chipotle sauce.  Bake for 5 minutes on 400 degrees.
6. While the skins bake mix the spinach, chicken and chipotle sauce together.
7. Remove skins from the oven and stuff with the chicken mixture, top with goat 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. (Put the plain Greek yogurt and cilantro or basil in the food processor to blend it well.  It makes an amazing topping for this as well as dip for avocado fries or topping for chicken or fish.)

Enjoy!!

 

 

 Without Goat Cheese

With Melted Goat Cheese 

 

 

 

 http://www.halfbakedharvest.com/healthy-chipotle-chicken-sweet-potato-skins/