Ingredients

The following ingredients have 9 Servings
  • 4 small sweet potatoes, (skin-on)
  • 2 tbsp olive oil, (divided)
  • 3 boneless/skinless chicken breasts
  • 1 yellow onion, (diced)
  • 2 cloves garlic, (minced)
  • 10 oz fresh baby spinach
  • 1/4 cup plain greek yogurt
  • 1/4 cup jack cheese, (shredded)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 2 green onions (, sliced (for topping))

Instruction

  • Preheat oven to 375 degrees F.
  • Pierce the sweet potatoes using a fork all over and then lay on a sheet of aluminum foil.
  • Drizzle with olive oil to coat evenly and then wrap tightly with the aluminum foil.
  • Place on a rimmed baking sheet lined with aluminum foil and repeat with the remaining sweet potatoes.
  • Bake in the oven for 45-60 minutes, or until tender.
  • You can gently squeeze the sweet potatoes to test if they’re tender.
  • Carefully unwrap the sweet potatoes from the foil and slice in half with a sharp knife and then let them cool for about 5-10 minutes.
  • While the sweet potatoes are cooling, heat olive oil over medium-high heat in a skillet and add the onion. Cook until tender, then add the baby spinach and garlic and toss for 2-3 minutes, until the spinach has cooked down. Set aside.
  • To cook the chicken, season both sides of the chicken breast with sea salt, black pepper, and garlic powder, and place into olive oil heating over medium-high heat in the same skillet.
  • Cook, flipping occasionally, until both sides are golden and the chicken is cooked through, about 4-6 minutes per side.
  • Remove from the pan and dice into bite-size cubes, then set aside.
  • Once the sweet potatoes are cool enough to handle, carefully scrape the sweet potato out of the skin, leaving a thin layer inside with the skin so that it can still stand up on its own.
  • Add the sweet potato to a large mixing bowl, along with the greek yogurt, chicken, and the spinach mixture. Stir to combine and season with any additional sea salt or black pepper, as needed.
  • Coat the potato skins with a drizzle of oil and place back into the oven for 10-15 minutes to get a nice crispy skin.
  • Remove from the oven and fill each skin with the sweet potato mixture, topping with shredded jack cheese.
  • Bake again for 10-15 minutes, or until the cheese has melted and the filling has heated through.