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Healthy Chipotle Chicken Sweet Potato Skins Recipe

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4.3 from 9 reviews

These Healthy Chipotle Chicken Sweet Potato Skins are a delicious and nutritious meal combining tender baked sweet potatoes with smoky, spicy chipotle chicken and optionally protein-rich chickpeas. Topped with melted white cheddar and fresh cilantro, this recipe offers a flavorful, comforting dish perfect for a wholesome dinner or satisfying lunch.

Ingredients

Sweet Potatoes

  • 3 medium sweet potatoes

Chipotle Chicken and Chickpeas

  • 1 pound boneless skinless chicken breasts
  • 1 can (14 ounce) chickpeas, drained (optional)
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced or grated
  • 2-3 chipotle chilies in adobo, chopped (more or less, to your taste)
  • 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

Toppings and Garnish

  • 1 cup shredded white cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • Greek yogurt (optional, for serving)

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat the 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 to 60 minutes. Remove and let them cool enough to handle.
  2. Prepare and Bake Chicken Mixture: While the sweet potatoes bake, place the chicken breasts and chickpeas (if using) in a baking dish. Add olive oil, minced garlic, chopped chipotle chilies, chili powder, onion powder, oregano, cumin, lime zest, and a pinch each of kosher salt and black pepper. Toss gently to coat all ingredients evenly. Bake in the oven for 20-25 minutes, until the chicken is fully cooked.
  3. Add Spinach and Wilt: During the last 5 minutes of the chicken’s baking time, scatter the roughly chopped baby spinach over the chicken mixture. Return to oven and cook for an additional 5 minutes until the spinach wilts and softens.
  4. Shred Chicken and Combine Ingredients: Remove the baking dish from the oven. Using two forks, shred the cooked chicken breasts and toss with the chickpeas, wilted spinach, and any remaining oil and juices left in the dish.
  5. Prepare Sweet Potato Skins: Carefully scoop out the flesh from the sweet potato skins, leaving approximately a 1/2 inch thick layer of sweet potato inside the skins to maintain structure. Brush the inside of the skins lightly with olive oil.
  6. Crisp Sweet Potato Skins: Place the sweet potato skins on a baking sheet and bake in the oven for about 5 minutes to crisp the edges slightly.
  7. Stuff and Top Skins: Remove the skins from the oven. Fill each skin with the shredded chicken and chickpea mixture. Sprinkle the tops evenly with shredded white cheddar cheese.
  8. Melt Cheese and Serve: Return the stuffed skins to the oven and bake for another 10 minutes, until the cheese is melted and bubbly. Garnish with fresh chopped cilantro. Serve warm with optional Greek yogurt on the side.

Notes

  • For a milder heat, reduce the number of chipotle chilies or remove the seeds before chopping.
  • If avoiding dairy, substitute cheddar cheese with a vegan cheese alternative or omit entirely.
  • Leftover fillings can be used in wraps or salads the next day.
  • To add extra crunch, top with chopped red onion or sliced avocado when serving.
  • Ensure sweet potatoes are cooled enough to handle safely before scooping.

Find it online: https://simpleplatter.com/healthy-chipotle-chicken-sweet-potato-skins-recipe/