Spicy chicken sweet potato skins

 Sweet, spicy and cheesy, all in one this a winner for some hearty, healthy comfort food, turn your regular chicken dinner into something of delight.

I could not get enough!! Oh happy days!!

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Yields 6 potato halves


What You Need:

• 3 medium sweet potatoes
• 3/4 pound boneless skinless chicken breast about 2 small
• 1/4 cups olive oil
• 2 tbsp fresh lime juice
• 1 clove of garlic minced or grated
• 1 small red capsicum, chopped into fine slices
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp chilli flakes 
• sea salt and ground pepper
• 2 cups spinach half a 10oz bag
• 1/2 cup cheddar cheese grated
• chopped coriander for garnish
• unsweetened greek yogurt for serving

What to Do:

1. Preheat your oven to 180 degrees C. 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 chicken with a tablespoon of olive oil, salt and pepper.  Place red capsicum next to chicken or seperate roasting dish, drizzle with olive oil. 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, oregano, ground cumin, chili flakes, 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 200 degrees C. 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 olive oil and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken, capsicum and sauce together. Remove skins from the oven and stuff with the chicken mixture, top with grated cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped coriander and Greek yogurt if desired.

Adapted from half baked harvest

Enjoy!