Makes: 4 servings
Prep Time: 10 minutes Cook Time: 70 minutes Total Time: 80 minutes
Ingredients:
2 large sweet potatoes
2 chicken breasts
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
salt and pepper to taste
1 large box of spinach, roughly chopped
2 cups kale, roughly chopped
1 can (14.5 oz) diced tomatoes, juices drained
2 chipotle chiles in adobo sauce
1 clove of garlic
2 tbs honey
1 tbs lime juice
1 tbs vegetable oil
salt and pepper to taste
⅓ cup cotija cheese
Directions:
1. Preheat the oven to 415 degrees.
2. Lightly brush the sweet potatoes with vegetable oil. Place them on a cookie sheet and season with salt and pepper. Bake the sweet potatoes for roughly 40 minutes, or until they are tender in the center with a fork.
3. While the sweet potatoes are cooking, season the chicken with the garlic powder, cumin, paprika, salt and pepper. Place the chicken in a small baking dish and bake in the oven for 20 minutes with the sweet potatoes.
4. To make the rest of the filling, place the chipotles, garlic, honey, lime juice, and vegetable oil in a small food processor. Blend until smooth.
5. Heat a large saute pan over medium heat. Saute the blended dressing with the spinach, kale, and tomatoes for about 4 minutes, just to soften the greens. Remove from the heat.
6. When the chicken has finished cooking, remove it from the oven and let it rest for 5 minutes before shredding it with your hands or two forks. You want it to be in pretty small pieces. Add the chicken to the tomato/kale mix and stir to combine. Season with salt and pepper.
7. When the sweet potatoes have finished cooking, remove them from the oven and let them cool enough to touch. Cut the sweet potatoes with a serrated knife horizontally, so that you have two long halves. Gently hollow out the sweet potato to create a “bowl” for the chicken and kale. If you need to set aside some that’s fine. Fill each of the potato halves (four in all) with the chicken/kale filling. It’s ok and encouraged that they are overstuffed, just be sure that the filling is anchored into the potato so that you don’t create a mess. Add the cheese to the top and bake for another 10 minutes. Remove from the oven and serve hot.
Cooking In Red Socks 