With 21 grams of protein, 5 grams of fiber, and only 6 grams of fat each, this ground chicken and sweet potatoes combo is the perfect addition to any muscle building diet. A chipotle bbq ground chicken and spinach mixture is layered on top of creamy caramelized roasted sweet potato halves.
That’s all topped with a dollop of nonfat Greek yogurt for an extra boost of protein and pepitas salsa macha or your favorite garnishes. But we’ll get to serving later. First, I’ll walk you through the recipe in the post below and cover ingredients and substitutions as we go. If you’re in a hurry, there is a printable recipe card at the bottom of the post.
Part One: Roasted Sweet Potato Halves
Why have I been baking whole potatoes all this time?
Roasted sweet potato halves might be the best way to make baked sweet potatoes. The extra level of caramelization adds flavor and texture you otherwise miss out on when baking whole potatoes.
They’re easy to make, too. Just wash and scrub a few sweet potatoes (so you can eat the crispy skin), slice them lengthwise, rub in a bit of olive oil, sprinkle with salt, and pop them in the oven.
Be sure to place the potatoes on a sheet pan with the cut side down to ensure maximum caramelization.
You’re looking for fork tender and soft sweet potatoes with browning around the edges and slight browning on the bottom of the potatoes.
You can also use a food thermometer to gauge the doneness of the potatoes. Typically an internal temperature of 210ºF is a good sign that the potato is ready to rock. But don’t be afraid to let them go a bit longer to achieve some slight browning on the bottom.
Air Fryer vs Oven?
I’m sure you could use an air fryer to bake sweet potatoes like this, assuming you have a large enough air fryer basket. The only thing that gives me pause is roasting the potatoes cut side down on an air fryer basket with grates. You might lose some of the caramelized bits around the edges unless you use parchment paper in the basket.
I haven’t tested cooking times or temperatures in an air fryer, but I would start with its hottest setting and keep an eye on the potatoes. If the skins are browning too quickly, you can cover the top with foil to finish cooking the potatoes.
Part Two: Chipotle BBQ Ground Chicken and Spinach
My recipe calls for a homemade chipotle bbq sauce, but you may be able to find a spicy bbq sauce that fits the bill. I used to love Trader Joe’s roasted garlic sriracha bbq sauce, for example.
This is a milder sauce even with the added chipotles in adobo. You’re welcome to add more peppers to increase the heat, however. You may also explore other sauces and flavor profiles like my chili crunch chicken or gochujang beef.
Pro tip: Pre-minced garlic is bad, but frozen crushed garlic (and ginger) cubes are amazing. I always keep them in my freezer for fresh crushed garlic flavor at arm’s reach.
The process for making the ground chicken is simple. Brown and fully cook the ground chicken before adding the sauce, briefly reducing, then folding in roughly chopped baby spinach.
Ground turkey or your favorite mince would work perfectly fine as a substitute for ground chicken. And if you have a preferred green, feel free to plug and play for spinach. You can also omit the spinach for picky eaters.
If you do have picky eaters, however, this may be a good opportunity to sneak veggies in. My hidden veggie turkey chili uses a blended frozen spinach to make a sauce. Consider blending the spinach into the sauce with the chipotles in adobo and bbq sauce for sneaky added nutrient density.
Sticking to the script? Good. Once the spinach hits the pan, it will only take a minute or two for it to wilt and blend right in with the saucy ground chicken. Be careful not to overcook the spinach and turn it to mush.
Part Three: Assembly and Serving
To assemble, flip the roasted sweet potatoes over and give them a slight mash with the back of a fork to create a well for ground chicken. Spoon the ground chicken and spinach into the center and you’re ready to garnish and serve.
Pictured below, you will see a dollop of nonfat Greek yogurt, lime wedges, and a drizzle of salsa macha (like Mexican chili crisp) with pepitas and cranberries. Roasted and salted pepitas would be a great substitute if you don’t have salsa macha on hand. Chopped cilantro or green onions, pickled onions, extra bbq sauce, and queso fresco or cotija cheese are all great options as well.
That covers everything from start to finish. If I missed something you have a question about, you can leave it in the comments at the bottom of this post. Otherwise, you can save or print the full recipe card below and start putting your shopping list together.
I hope you enjoy this ground chicken and sweet potatoes combo, and I’m always grateful for recipe reviews if you do!
Chipotle BBQ Ground Chicken and Sweet Potatoes
Roasted sweet potato halves stuffed with chipotle bbq ground chicken and spinach.
Ingredients
- 3 large (about 10-11 oz each) Sweet Potatoes
- 1 Tablespoon Olive Oil
- Pinch of Kosher Salt
For the Chipotle BBQ Chicken
- 1 teaspoon Olive Oil
- 1 pound Ground Chicken
- 1/2 cup BBQ Sauce
- 2 (30g) Chipotle Peppers in Adobo
- 4 cloves Garlic
- 1/2 cup Chicken Broth or Water
- 3 oz Baby Spinach, roughly chopped
Instructions
- Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
- Slice the sweet potatoes in half lengthwise and drizzle 1 tablespoon of olive oil over the halves. Rub the oil to coat all sides of the potatoes and place them cut side down on the sheet pan. Add a pinch of kosher salt over the top.
- Bake for 40-50 minutes until the potatoes are fork tender and caramelized on the bottom.
- Add the BBQ sauce, chipotle peppers, garlic, and broth to a food processor or blender. Blend until smooth and set aside.
- In the last 15 minutes of baking the sweet potatoes, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 3-4 minutes on one side until golden brown before breaking apart with a spatula and fully cooking.
- Add the sauce to the fully cooked chicken and cook for 1-2 minutes until the sauce begins to thicken and the garlic is fragrant. Add the spinach and stir everything together. Cook for another 30-60 seconds until the spinach wilts and everything is coated in the sauce.
- Transfer the roasted sweet potatoes to a plate cut side up. Gently press the potatoes with the back of a spoon or fork to flatten and create a well in the center for the chicken.
- Add the chicken and spinach on top of the potatoes are garnish with a dollop of nonfat Greek yogurt and salsa macha or your choice of garnishes.
Nutrition Information:
Yield: 6 Serving Size: 1 Sweet Potato Half with Ground ChickenAmount Per Serving: Calories: 260Total Fat: 6gCarbohydrates: 33gFiber: 5gProtein: 21g
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