Details

††WELCOME25 promo code valid towards select BODi digital subscriptions (initial term only) in the U.S., U.K. and Canada only, promo code must be entered at checkout. Cannot be applied to kits and bundles that include a digital subscription. Codes are not transferable (unless otherwise indicated by BODi) and have no cash or other monetary value. Codes may not be combined with any other promotion, offer, discount, etc. unless otherwise indicated, and cannot be applied to previously placed orders. The code cannot be redeemed for cash or cash equivalents. BODi reserves the right to end or modify this promotion or these terms at any time for any reason without notice.

Shop BODi

Sweet Potato Skins With Chicken and Spinach

| BY:
Sweet Potato Skins With Chicken and Spinach

Skip the greasy potato skins and turn them into a delicious appetizer that eats like a meal!

These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt instead of sour cream.

Let BODi Super Trainer and Ultimate Portion Fix creator Autumn Calabrese and her brother chef Bobby Calabrese teach you how to make Loaded Sweet Potato Skins on FIXATE, the exclusive BODi cooking show.

Sweet Potato Skins
4.67 from 6 votes
Print

Sweet Potato Skins with Chicken and Spinach

These healthier baked Sweet Potato Skins are topped with spinach, perfectly spiced chicken, and cilantro, with a dollop of Greek yogurt.

Course Side Dish
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings
Calories 157 kcal
Author BODi

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
  • 1 tsp all-natural taco seasoning no salt added
  • 1 cup steamed spinach
  • ½ cup reduced-fat (2%) plain Greek yogurt
  • ¼ cup chopped fresh cilantro

Instructions

  1. Heat oven to 400° F.
  2. Scoop flesh out of the sweet potatoes and reserve for another use.

  3. Place skins on 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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Container Equivalents
½ Red
1 Yellow

2B Mindset Plate It!
Makes a great protein and FFC side as part of lunch.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photo by Kirsten Morningstar