Sweet Potato Chicken Boats

 

Looking for a little healthy comfort food? Well, you’ve come to the right place to find a yummy recipe you can whip up for dinner tonight! These Sweet Potato Chicken Boats are a cross between Potato Skins and Veggie Boats (think Zucchini Boats)…they are full of spinach, protein packed chicken, lots of spices, and a layer of white cheddar cheese to melt and meld the flavors together! Is your mouth watering yet? MINE IS! Once the chicken breasts and sweet potatoes are baked it’s only a quick additional 20 minutes to bake off the filling and create your cheesy, melty, gooey potato boats – I finish mine off with a dollop of greek yogurt and some fresh cilantro!

Sweet Potato Chicken Boats
Yields 6
A yummy weeknight healthy comfort food! A cross between potato skins and veggie boats, these Sweet Potato Chicken Boats are packed with chicken, spinach, spices and topped with melted white cheddar cheese!
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Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 20 min
Ingredients
  1. 3 medium sweet potatoes
  2. 3/4 pound (about 2 small) boneless skinless chicken breasts
  3. 1/4 cup olive oil
  4. 2 tablespoons fresh lime juice
  5. 2 cloves garlic, minced
  6. 3 whole chipotle peppers, minced
  7. 1 teaspoon dried oregano
  8. 1 teaspoon cumin
  9. 2 teaspoons chili powder
  10. Salt and Pepper
  11. 2 cups fresh spinach (roughly half of a 10 ounce bag)
  12. 5 ounces sharp white cheddar cheese, grated
  13. Chopped Cilantro, to garnish
  14. Greek Yogurt, to garnish
Instructions
  1. 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.
  2. 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.
  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. 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 (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 minuntes until nice and crisp.
  6. 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.
  7. Serve with fresh chopped cilantro and Greek yogurt if desired.
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