Dinner Tonight: Barbecue Chicken and Spinach Stuffed Sweet Potatoes

Weeknight dinner inspiration can be a challenge. My family wants to eat dinner every. single. night. It's exhausting! Trying to come up with something simple to make, healthy, and delicious is a tall order. I've really been working to bring you just that—easy weeknight meals that everyone will love, staring with these Barbecue Chicken and Spinach Stuffed Sweet Potatoes.

They are sweet and salty, filling, and simple to put together. I LOVE Daddy Sam's Bar-B-Que Sawce sold at Whole Foods. It has a great spicy kick that pairs perfectly with the sweet potatoes.

Barbecue Chicken and Spinach Stuffed Sweet Potatoes

serves 4 to 6

3 medium sweet potatoes

4 boneless skinless chicken breasts

1 Tablespoon olive oil

salt and pepper

1/4 cup brown sugar

1 teaspoon cinnamon

1 cup barbecue sauce

2 tablespoon fresh lime juice

2 cloves garlic minced or grated

2 cups spinach (half a 10oz bag)

5 ounces sharp white cheddar cheese grated

chopped cilantro for garnish

lime wedges and avocado for garnish (optional)

Instructions

Preheat oven to 350 degrees. Wash sweet potatoes and prick all over with a fork. Place on a baking sheet and in the oven to bake for 50-60 minutes or until fork tender.

Place chicken breasts on a ribbed baking dish and rub with a tablespoon of olive oil, and season with salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork. When the sweet potatoes are done cut in half lengthwise and allow to cool for 5-10 minutes.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel (scooping the flesh into a medium bowl), leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place back on the baking sheet. Return to the oven and bake for 7-10 minutes until skin is crisp.

Add brown sugar and cinnamon to sweet potato and set aside.

In a medium size bowl combine barbecue sauce, lime juice, and garlic. Set aside.

Heat a small skillet over medium heat and wilt the spinach. Toss the spinach and shredded chicken together in the bowl of barbecue sauce mixure, set aside.

Remove skins from the oven and stuff each with the sweet potato mixture and then top with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro, limes, and avocados if desired.

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