Dinner Recipe of the week!

I am always on the look out for new recipes to add to my arsenal, cuz let's face it, you have to be armed with delicious healthy food to combat all the junk that's available and much more convenient to grab and go.

I try to make a new recipe 1x per week, maybe every 2 weeks. I'm not always successful. Sometimes I get stuck in my current weeks of dinners, then a month goes by and we've eaten the same thing all month and it's no wonder I'm completely sick of the food I'm eating!

These yummy friends were awesome, and fairly simple to make with a little prep.

I used this site as my inspiration, but my recipe has a few personal twists to it: http://www.danielle-may.com/#!21-day-fix-ideas/c1laa

Twice Baked Chipotle Chicken Sweet Potato Skins

Servings (3 as main dish, 6 as side)
Main dish for 21 day fix= 1Y, 1 R, 1 G, 1/2-1B, 1 tsp
Prep: 30 min
Cook: 30 min

Ingredients

• 3 medium sweet potatoes
• 1 pound (about 3-4 small) grilled chicken breast (enough to fill 3 red containers on 21 day fix)
• 1/4 cups olive oil
• 2 tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/4-1/2 tsp chipotle chili pepper
• 2-3 tsp honey (optional to offset the spicy flavor)
• salt and pepper
• 3 cups spinach, raw
• 1 c sharp white cheddar cheese, grated (I used about 1/3 c for 2 halves of potatoes, 1 B for 21 day fix)
• chopped cilantro, for garnish
• greek yogurt, for serving

Instructions

**I had grilled chicken on hand from the night before. Instead of doing this step, I chose to simply microwave my 3 sweet potatoes for 15 min or so. While they were microwaving I did steps 2-3. So I skipped pretty much the whole of step one. It's great to grill up lots of chicken to use for the whole week!***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 peper. 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.

2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle spices, oregano, cumin, salt and pepper. Set aside.

3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

4. 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, so this leaves 1 y container of flesh for every 2 medium potatoes) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes 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.

This recipe was SO yummy! If you want to try it, be sure to share the link for my blog with your friends and family!

I hope you enjoy trying it out this weekend! :)