Description
Delicious and nutritious Healthy Chipotle Chicken Sweet Potato Skins feature tender baked sweet potatoes stuffed with a flavorful blend of chipotle-spiced chicken, chickpeas, and spinach. Topped with melted white cheddar cheese and fresh cilantro, this dish is a perfect hearty appetizer or main course with bold smoky, spicy flavors and a healthy twist.
Ingredients
Sweet Potatoes
- 3 medium sweet potatoes
Chicken and Filling
- 1 pound boneless skinless chicken breasts
- 1 can (14 ounce) chickpeas, drained
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced or grated
- 2-3 chipotle chilies in adobo, chopped
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Zest of 1 lime
- Kosher salt and black pepper, to taste
- 2 cups baby spinach, roughly chopped
- 1 cup shredded white cheddar cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 425°F (220°C). Prick the sweet potatoes all over with a fork to allow steam to escape. Place them directly on the oven rack and bake until tender, about 50-60 minutes. Remove and allow to cool slightly so they can be handled.
- Prepare and Bake Chicken Mixture: While the sweet potatoes bake, place the chicken breasts and drained chickpeas into a baking dish. Add olive oil, minced garlic, chopped chipotle chilies, chili powder, onion powder, dried oregano, cumin, lime zest, and season with kosher salt and black pepper. Gently toss everything to coat evenly. Transfer the baking dish to the oven and bake for 20-25 minutes, or until the chicken is fully cooked. During the last 5 minutes of baking, sprinkle the chopped baby spinach over the chicken mixture and return to the oven to wilt the spinach.
- Shred Chicken and Combine Filling: Remove the chicken from the oven. Using two forks, shred the chicken finely. Toss the shredded chicken with the chickpeas, wilted spinach, and any remaining oil or juices in the baking dish to fully combine all the flavors.
- Prepare Sweet Potato Skins: Carefully slice each sweet potato in half lengthwise. Using a spoon, scoop out the flesh leaving about a 1/2 inch thick layer of sweet potato inside the skin to keep the structure intact. Lightly brush the sweet potato skins with olive oil and place them on a baking sheet. Bake for about 5 minutes to crisp up the skins slightly.
- Stuff and Bake: Remove the skins from the oven and fill each with the chicken and chickpea mixture. Top each stuffed skin with shredded white cheddar cheese. Return to the oven and bake an additional 10 minutes, or until the cheese has melted and is bubbly.
- Serve: Garnish the finished sweet potato skins with chopped fresh cilantro. Optionally serve with a dollop of Greek yogurt for added creaminess and tang. Serve warm and enjoy!
Notes
- Adjust the number of chipotle chilies to control the heat level according to your preference.
- You can substitute shredded rotisserie chicken to save time.
- Greek yogurt on the side adds creaminess and balances the spice.
- Leftover stuffed skins can be refrigerated and reheated in the oven to retain crispness.
- Use a fork to prick the sweet potatoes to prevent them from bursting in the oven.
- For a dairy-free option, omit the cheese or substitute with a vegan cheese alternative.