Chicken Stuffed Sweet Potatoes

INGREDIENTS*

• 2 sweet potatoes, skin on

• 1 tbsp olive oil

• 2 chicken breasts, boneless and skinless

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

• 2 tbsp plain greek yogurt

• 2 green onions, sliced

• 2 cups fresh baby spinach

LET'S GET COOKING...

• Preheat oven to 375 degrees F. Wash the sweet potatoes and wrap in tin foil. Place in the oven and bake for 45-60 minutes, or until sweet potatoes are cooked through and tender.

• Heat a skillet over medium-high heat and add the olive oil. Season the chicken with the salt and pepper and place into the hot oil.

• Cook for 8-10 minutes, flipping occasionally, until the chicken is cooked through and the sides are golden-brown. Once the chicken is cooked, dice into bite-size cubes.

• Add the spinach into the skillet and toss, cooking over medium heat, for 1-2 minutes, or until the spinach is mostly wilted.

• To prepare the sweet potato, start by slicing a deep slit (but not all the way through the potato) from end to end with a knife, then "crack" the potato open by squeezing the ends towards one another.

• It will pop right open.

• Top with the spinach, cubed chicken, dollop of plain greek yogurt, and then the sliced green onions.

bon appetit