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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.
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
2–3 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
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.