Monday, March 2, 2015

Southwest Chicken Sweet Potato Skins

I found this delicious recipe on Pinterest and modified it a little. It was fantastic - the perfect combination of flavors, both sweet and spicy. We will definitely be having this again!

Southwest Chicken Sweet Potato Skins


  • 3 medium-large sweet potatoes
  • 2 chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons minced garlic
  • 1 tablespoon Southwest seasoning
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • Salt and pepper
  • 2 cups spinach
  • Honey
  • 2 cups cheddar cheese (shredded)
  • Plain Greek yogurt for serving


  1. Preheat oven to 350 degrees. 
  2. Wash the sweet potatoes and prick all over with a fork.
  3. Lightly spray baking dish and sweet potato with olive oil.
  4. Place in oven and bake for 50 - 60 minutes (until tender).
  5. Lightly sprinkle olive oil, salt, and pepper on the chicken. 
  6. When potatoes are about halfway done, place chicken in its own baking dish in the oven for 25 minutes or until fully cooked. 
  7. While chicken is cooking, mix olive oil, lime juice, garlic, Southwest seasoning, cumin, and chili pepper in a bowl and set aside. 
  8. Heat a medium skillet over medium heat with a little olive oil and sauté spinach until wilted. 
  9. Once chicken is cooked, shred and combine with spinach and turn to low heat. 
  10. Once the potatoes are cooked, take out and turn oven up to 400 degrees. 
  11. While oven is re-heating, cut each potato in half and scoop out the insides - leaving a little left inside the skin. 
  12. Drizzle with honey and lightly coat the inside of the potato with the seasoning mixture and put back in the oven for about 5-10 minutes. 
  13. Chop the leftover inside part of the potatoes and add to the chicken/spinach mixture. 
  14. Mix the remaining seasoning mixture with the chicken/spinach/sweet potato mixture. 
  15. After 5-10 minutes of the potatoes cooking, take out and add chicken mixture to the inside of each potato. Sprinkle cheese over the top of each one. 
  16. Cook for another 5-10 minutes until cheese is melted and skins are crispy. 
  17. Serve with Greek yogurt.

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