Healthy Baked Sweet Potato Skins

• Gluten free

• Meat

  • 3 Chicken breasts, skinless boneless

• Produce

  • 10 oz Baby spinach, fresh
  • 2 cloves Garlic
  • 1/4 tsp Garlic powder
  • 2 Green onions
  • 4 Sweet potatoes, small
  • 1 Yellow onion

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt, plain
  • 1/4 cup Jack cheese

Found on asweetpeachef.com

Description

Ingredients

• 4 small sweet potatoes, peel on
• 2 tbsp. olive oil, divided
• 3 chicken breasts, boneless/skinless
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 10 oz. (2 bags) fresh baby spinach
• ¼ cup plain Greek yogurt
• ¼ cup shredded jack cheese
• ½ tsp. sea salt
• ¼ tsp. ground black pepper
• ¼ tsp. garlic powder
• 2 sliced green onions, for topping

Directions

• Preheat oven to 375 degrees F.
• Pierce the sweet potatoes using a fork all over and then lay on a sheet of aluminum foil.
• Drizzle with olive oil to coat evenly and then wrap tightly with the aluminum foil.
• Place on a rimmed baking sheet lined with aluminum foil and repeat with the remaining sweet potatoes.
• Bake in the oven for 45-60 minutes, or until tender.
• You can gently squeeze the sweet potatoes to test if they’re tender.
• Carefully unwrap the sweet potatoes from the foil and slice in half with a sharp knife and then let them cool for about 5-10 minutes.
• While the sweet potatoes are cooling, heat olive oil over medium-high heat in a skillet and add the onion. Cook until tender, then add the baby spinach and garlic and toss for 2-3 minutes, until the spinach has cooked down. Set aside.
• To cook the chicken, season both sides of the chicken breast with sea salt, black pepper, and garlic powder, and place into olive oil heating over medium-high heat in the same skillet.
• Cook, flipping occasionally, until both sides are golden and the chicken is cooked through, about 4-6 minutes per side.
• Remove from the pan and dice into bite-size cubes, then set aside.
• Once the sweet potatoes are cool enough to handle, carefully scrape the sweet potato out of the skin, leaving a thin layer inside with the skin so that it can still stand up on its own.
• Add the sweet potato to a large mixing bowl, along with the greek yogurt, chicken, and the spinach mixture. Stir to combine and season with any additional sea salt or black pepper, as needed.
• Coat the potato skins with a drizzle of oil and place back into the oven for 10-15 minutes to get a nice crispy skin.
• Remove from the oven and fill each skin with the sweet potato mixture, topping with shredded jack cheese.
• Bake again for 10-15 minutes, or until the cheese has melted and the filling has heated through.

Nutrition