21 Day Fix approved Chicken Stuffed Sweet Potato

Let me tell you...I was pleasantly surprised by how delicious this was. I was again looking for new recipes and thought..oh what the heck. I will admit, I got nervous cooking this. More steps than I am used to..LOL! Never cooked spinach before...just totally out of my comfort zone. But we survived..and it was so good!

Ingredients

• 3 medium sweet potatoes
• 3/4 pound (about 2 small) cooked shredded boneless skinless chicken breast
• 1/4 cups olive oil
• 2 tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 1 tablespoon Flavor God's Chiplote seasoning
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• couple shakes of  hymalayain salt and pink pepper
• 2 (half a 10oz bag) cups spinach
• 5 ounces sharp white cheddar cheese, grated

Instructions

1. Preheat oven to 400 degrees.
2. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender.
3. When the sweet potatoes are done, cut them in half and allow to cool for 5-10 minutes.
4. In a medium size bowl, combine the olive oil, lime juice, garlic, chipotle seasoning, oregano, cumin, chili powder, salt and pepper. Set aside.
5. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
6. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (reserve the remaining flesh for another use later) and place in a baking dish. Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes, until nice and crisp.
7. While the skins bake, mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture. Top with shredded cheese.
8. Bake for 10 minutes or until the cheese has melted and the skins are hot and crisp