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Healthy Chipotle Chicken Sweet Potato Skins

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Healthy Chipotle Chicken Sweet Potato Skins are a flavorful, nutrient-packed twist on a classic appetizer. Roasted sweet potatoes are loaded with smoky chipotle-spiced chicken, chickpeas, and a touch of cheese, then topped with fresh spinach and cilantro. Perfect as a healthy snack, lunch, or weeknight dinner.

Ingredients

3 medium sweet potatoes

1 pound boneless skinless chicken breasts

1 can (14 ounces) chickpeas, drained (optional)

4 tablespoons extra virgin olive oil

4 cloves garlic, minced or grated

23 chipotle chilies in adobo, chopped (adjust to taste)

2 teaspoons chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon cumin

Zest of 1 lime

Kosher salt and black pepper, to taste

2 cups baby spinach, roughly chopped

1 cup shredded white cheddar cheese

1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes, then roast 40–50 minutes until tender. Let cool, then cut in half and scoop out some flesh.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic, chipotle chilies, chili powder, onion powder, oregano, cumin, lime zest, salt, and pepper. Cook 1–2 minutes until fragrant.
  3. Dice or shred chicken and add to skillet. Cook until fully coated and done. Stir in chickpeas and reserved sweet potato flesh.
  4. Fill each sweet potato skin with chicken mixture. Top with shredded cheddar cheese. Bake 10–12 minutes until cheese melts.
  5. Remove from oven and top with chopped spinach and cilantro before serving.

Notes

Make vegetarian by skipping chicken and adding extra chickpeas, black beans, or lentils.

Use pepper jack or mozzarella cheese for a different flavor.

Add avocado slices or Greek yogurt for creaminess.

Spice it up with extra chipotle or cayenne pepper.

Store leftovers in an airtight container in the fridge up to 3 days. Reheat at 350°F (175°C) for 10–15 minutes.

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