Sweet Potato Skins with Chicken & Spinach

Sweet Potato Skins with Chicken & Spinach

::Ingredients::

• 4 baked medium sweet potatoes, cut in half

• 1 tsp. olive oil

• ½ tsp. sea salt (or Himalayan salt)

• 4 oz shredded cooked chicken breast, boneless, skinless

• 1 tsp. all-natural taco seasoning, no salt added

• 1 cup steamed spinach

• 8 Tbsp. low-fat plain Greek yogurt

• ¼ cup chopped fresh cilantro

::Directions::

1. Heat oven to 400° F.

1. Scoop flesh out of the sweet potatoes and reserve for another use.

1. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.

1. While skins are baking, combine chicken and taco seasoning in a s mall bowl; mix well. Set aside.

1. Top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro

I suggest using the reserved potato for a complex carbohydrate portion (yellow container) for your next meal or lunch option. It will stay good for a few days after making this recipe.

Happy Eating!
Signed,Tiesha