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
Directions
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 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. 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. 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 and
place in a baking dish. Brush the skins with a little of the chipotle sauce and
bake for 5-10 minutes 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.
