Chipotle BBQ Ground Chicken and Sweet Potatoes
Roasted sweet potato halves stuffed with chipotle bbq ground chicken and spinach.
Servings: 6 Servings
Calories: 260kcal
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 (about 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
Serving: 1Sweet Potato Half with Ground Chicken | Calories: 260kcal | Carbohydrates: 33g | Protein: 21g | Fat: 6g | Fiber: 5g