Chipotle BBQ Ground Chicken and Sweet Potatoes

About This Recipe

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
• 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

1. Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
2. 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.
3. Bake for 40-50 minutes until the potatoes are fork tender and caramelized on the bottom.
4. Add the BBQ sauce, chipotle peppers, garlic, and broth to a food processor or blender. Blend until smooth and set aside.
5. 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.
6. 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.
7. 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.
8. 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.