Sweet Potato Skins with Chicken and Spinach

We took what is usually a greasy bar snack and turned it into a delicious appetizer that is healthy enough to eat for a meal! These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.

Yield: 4 servings

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

Preparation:
1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and taco seasoning in a small bowl; mix well. Set aside.
5. Replace sweet potato flesh and top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro.

Nutritional Information (per serving):
Calories: 209
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 488 mg
Carbohydrates: 32 g
Fiber: 6 g
Sugar: 3 g
Protein: 15 g

P90X/X2 Portions
1 Protein
½ Legume/Tuber Carb

P90X3 Portions
1½ Carb
1 Protein

Body Beast Portions
1½ Starch
2 Protein

Containers
1½ Yellow
½ Red


If you have any questions or need an accountability group, then please contact me.

Renee Smith

Independent Diamond BeachBody Coach