Chipotle Chicken Sweet Potato Boats

9:30 AM Beth 0 Comments A⁺ a^-

Chipotle Chicken Sweet Potato Boats

These sweet potato boats have quickly become a favorite in my household and are frequently requested by my husband! They have a super fun mix of flavors, and are as hearty as they are healthy!

I tend to do my cooking in stages, so I'll start the chicken in the crock pot in the morning, then pop the potatoes in the microwave while my kiddos are having lunch. That way everything is done at the same time! I then assemble the boats, even topping them with the cheese, put a lid over my baking dish, and refrigerate till later in the week when I need an awesome meal after a long day at work.

Serving size: one boat

21 Day Fix container fulfillment:

1 YELLOW (sweet potatoes)

1 RED (chicken)

1/2 BLUE (cheese)

Ingredients

3 large sweet potatoes
6-8 boneless skinless chicken tenderloins
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced
3 whole chipotle peppers, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
sea salt and pepper
5 ounces sharp white cheddar cheese, grated
Greek yogurt, for serving

Instructions

Place frozen chicken tenderloins in your crock-pot, cover 1/2 way with chicken broth, and sprinkle with sea salt, pepper, garlic powder and onion power. Cook on HIGH for 3 hours. Remove and shred with a serrated knife and fork.

Wash your sweet potatoes and prick all over with a knife. Place in the microwave and bake for about 20 minutes. When the sweet potatoes are done cut in half lengthwise.

Preheat your oven to 350 degrees.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Scrape the sweet potato out of the peel, leaving a thick layer of flesh inside so that it can stand up on its own and place sweet potato boats in a baking dish.