A Healthy Entrée for the Whole Family
Do you love sweet potatoes? So do we. We guarantee people of all ages will love this delicious recipe, and the best part is…it’s healthy! The flavorful seasoning bodes well with fresh spinach and a sharp cheddar taste.
Though it may look like a fall recipe, this is something you’ll want to make year round. You can have it as an entrée, side, or even take this dish along with you to your next potluck! Let’s get started.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Yields 6 sides or 3 entrées (2 per person)
- 3 medium sweet potatoes
- ¾ pound (about 2) boneless skinless chicken breasts
- ¼ cup of olive oil
- 2 tablespoons of fresh lime juice
- 2 cloves garlic, minced or grated
- 1 teaspoon of dried oregano
- salt and pepper
- 2 cups of fresh spinach (or a whole 5-ounce bag)
- 5 ounces of sharp white cheddar cheese, grated
- Your favorite seasoning (I used Trader Joe’s Everyday Seasoning)
Before starting, preheat your oven to 350 degrees. Then, wash your sweet potatoes to get off any dirt. Make sure to pull off any roots on the ends as well. After washing, prick your sweet potatoes all over with a fork. This ensures even cooking throughout. Once your oven is preheated, place your sweet potatoes on a baking sheet and cook for 60 minutes, or until fork tender.
While your sweet potatoes start to bake, place your chicken in a baking dish and run with one table spoon of olive oil, plus salt and pepper and any seasoning of your choice. Bake your chicken in the oven with the sweet potatoes for 25 minutes. After the chicken is done cooking, set it aside and allow to cool for a few minutes before shredding with a fork or your hands.
Once the sweet potatoes are done in the oven, cut them all in half and allow them to cool for 5-10 minutes.
In a medium-sized bowl, mix together your olive oil, lime juice, garlic, oregano, salt, and pepper. To spice it up, you can add chipotle peppers, cumin and/or chili powder. Set this mixture aside.
Next, heat a small skillet over medium heat and wilt the spinach. If you’re in a hurry, you can wilt the spinach using a microwave. After you’ve cooked this, toss the spinach and shredded chicken together, then set it aside while keeping it warm.
Once you’re done mixing the spinach and chicken together, turn your oven up to 400 degrees. Scrape all of the sweet potatoes out of the peel, leaving a medium-sized (about half) amount of flesh. Just make sure your peel can stand up on its own. You can save the remaining flesh for another use (a great treat or food topping for dogs!) or toss it. Brush the skins with some of the olive oil spice mixture and bake the sweet potatoes for another 5-10 minutes or until they are crisp.
While the skins bake, mix the rest of your olive oil mixture together with the spinach and chicken. Remove the sweet potato skins from the oven when they’re done and place the shredded chicken mixture on them. Top each of them off with the shredded sharp cheddar cheese, and bake again for another 10 minutes or until the cheese is melted and your sweet potatoes are crisp.
Want to take it to the next level? Try adding some plain Greek yogurt on top of the cheese once it has all melted and your skins are nice and hot!
This healthy dish is best served warm, so make sure you’re ready to eat them right away! These pair great with a light pasta dish or fresh veggies!
Since this healthy recipe requires a lot of ingredients, chances are you made a bit of a mess in your kitchen. Make your clean up and your future clean ups easier by reading “How To Organize Your Pantry”!