This recipes rules. When I was putting it all together, it never even occurred to me that I was combining a sweet potato with a spicy sauce mix. Maybe I should cook more often... But anyway, it was a different taste than I ever expected and so delicious! This recipe serves two.
You will need:
2 big sweet potatoes
2 boneless skinless chicken breasts
1/4 cup olive oil
2 tbsp. lime juice
2 cloves garlic, minced or grated
1 tsp. chipotle chili powder
1 tsp. cumin
1 tsp. dried oregano
salt & pepper
2 cups kale
5 oz. feta cheese
Start by preheating your oven to 350 degrees. Wash your sweet potatoes and poke all over with a fork. Place in the oven for 50-60 minutes, until tender.
Brush your chicken breasts with olive oil and top with salt and pepper, then place in a baking dish and bake with sweet potatoes for 25 minutes. Allow to chill and shred the chicken with a fork. When the sweet potatoes are done, slice in half and allow to cool off.
In a mixing bowl, combine the olive oil, lime juice, garlic, chipotle chili powder, cumin, oregano, and salt and pepper. Heat a small skillet over medium heat and wilt the kale. Toss the kale, sauce and shredded chicken together. Set aside and keep warm.
Turn the oven up to 400 degrees. Hollow out the potato, leaving a medium size layer of flesh inside. Brush the skins with a little bit of sauce mixture and bake for 5-10 minutes until skins are crisp. Remove the skins and stuff with the chicken mixture and top with feta cheese. Bake for 10 minutes or until the cheese has melted. Serve with chopped cilantro and greek yogurt if desired.
YUM. If you have any interesting recipes, please send them my way! This one was adapted from Half Baked Harvest, which I found through Pinterest of course.