If you checked in last week, you probably found yourself scrolling through a post about stuffed peppers. But stuffed peppers are so "been there, done that." This week, i'm changing things up a bit. I'm talking STUFFED SWEET POTATOES!
These beta-carotene filled packages of goodness are so delicious and filling. When I told my roommate I was making stuffed sweet potatoes for dinner she said, "is that all you're going to eat?" Yes, that is all i'm going to eat because these babies are loaded with protein, veggies, and cheesy goodness. What more could I need?
These beta-carotene filled packages of goodness are so delicious and filling. When I told my roommate I was making stuffed sweet potatoes for dinner she said, "is that all you're going to eat?" Yes, that is all i'm going to eat because these babies are loaded with protein, veggies, and cheesy goodness. What more could I need?
Makes 6 servings
INGREDIENTS:
-Cooking spray
-1 tbsp olive oil
-2 medium chicken breasts
-3 medium sweet potatoes
-1 shallot, small dice
-1 canned green chile, drained and chopped
-2 cups spinach
-1 cup broccoli, chopped
-Cheese, for topping
-Salt and pepper
DIRECTIONS:
INGREDIENTS:
-Cooking spray
-1 tbsp olive oil
-2 medium chicken breasts
-3 medium sweet potatoes
-1 shallot, small dice
-1 canned green chile, drained and chopped
-2 cups spinach
-1 cup broccoli, chopped
-Cheese, for topping
-Salt and pepper
DIRECTIONS:
- Preheat oven to 350. Puncture the sweet potatoes several times with a fork or knife and place on a baking sheet. Bake for approximately 1 hour (time will vary depending on the size) until tender. Halfway through the baking, place the chicken breasts on a greased baking sheet and season with salt and pepper. Bake the chicken with the potatoes for 30 minutes, or until cooked.
- Meanwhile, heat 1 tbsp of olive oil in a pan on medium heat. Add the shallot and broccoli and a sprinkle of salt and pepper. Sauté for 3-5 minutes, until tender. Add the spinach and cook until wilted, 2-3 minutes. Place broccoli and spinach in a large bowl.
- Once the potatoes are cooked, slice them in half length-wise and allow the to cool.
- While the potatoes cool, bump the oven temperature to 450.
- Shred the chicken breasts using two forks and add to the large bowl of spinach and broccoli.
- When potatoes are cool enough to handle, scoop the flesh of the halves out into the large bowl with the chicken mixture. Leave a small boarder of flesh in the each potato so that they are stable enough to stand up.
- Add green chile to the bowl and mix together, adding some salt and pepper.
- Spoon the mixture into the potato halves, filling as much as you'd like. (The mixture can be compressed pretty easily so you can fit a good amount of stuffing inside!)
- Top each potato with a sprinkle of cheese and bake at 450 for 10 minutes until cheese is melted.
- ENJOY!