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Keeping things comforting, but healthy with my Healthy Chipotle Chicken Sweet Potato Skins. Kind of like cheesy nachos, but instead of chips, we’re substituting crisp sweet potatoes skins…so better! Made simply with sweet potatoes, chicken, chipotle chilies, spices, a touch of lime, spinach, and a generous amount of sharp cheddar cheese. Each homemade, oven-baked, sweet potato skin is delicious…and pretty healthy too. Think crisp on the outside, soft on the inside. Stuffed with sweet and spicy chicken that’s full of protein and perfectly balanced. Each sweet potato skin makes for the perfect weeknight dinner that easily doubles as lunch the next day.
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What I love so much about fall food is that it’s comforting, cozy, warming, and typically on the heartier side. Don’t get me wrong, I LOVE a good salad (though I do prefer warm, roasted salads over cold salads). But I think it’s obvious that I really shine when it comes to cozy, comfort food. In fact, I want one of my upcoming cookbook titles to be Half Baked Harvest Cozy. What do you think…cookbook #3…before cookbook #2 even rolls out? Yeah, I have issues.
Point is, I love cozy recipes. I even love the word cozy. And I really just love fall food.
BUT, sometimes fall recipes can get to be a bit on the heavy side. I prefer to lighten them up a little and get back to a more balanced, healthy dinner. To me, that still includes cheese, but also includes plenty of vegetables, lean chicken, and flavorful spices to keep us warm and our metabolism running quickly.
Enter in my go-to, healthy yet comforting, fall dinner – Healthy Chipotle Chicken Sweet Potato Skins
These are SO GOOD.
I’ve been making a version of these for years and years, but this year I added a few things. Things like crunchy chickpeas (because I’m obsessed with them), a touch of onion, and I also kicked up the spices.
I could not love these skins more. And? They are so simple and easy to make. They do take some time, because baking sweet potatoes just takes patience. But all the prep and hands-on time is under 20 minutes. Easy.
To make these sweet potato skins
Start with the sweet potatoes themselves. I like to bake the sweet potato whole, directly on the oven grates. Cooking the potatoes this way allows them to soften in the center, but also keeps the skins from getting soggy.
While the skins are baking, also bake the chicken and the chickpeas together in the same baking dish. As the chicken cooks, the chickpeas crisp. I do want to note two things here…
First, if you don’t like chickpeas, you can very easily omit these from the recipe entirely. Most of my family really dislikes any kind of bean, so I never even add the chickpeas when they’re around.
Second, if you are vegetarian, you can leave out the chicken and use double the amount of chickpeas. The cooking times will be the same. Also? Black beans would be equally delicious, but they will not crisp like chickpeas.
Now, and this is key, the chicken is where all the flavor is at. It’s seasoned with chipotle chiles, garlic, and spices like oregano, cumin, and chili powder. I also threw in some lime zest for a little citrus zing.
It’s that sweet and spicy combo that I love so much.
During the last few minutes of cooking, toss some baby spinach in with the chicken. I love the added greens and the spinach pairs well with the flavors happening in these sweet potato skins.
Next, scoop some of the sweet potato flesh out of the skin. Bake another 10 minutes until the skins become crisp, and then stuff the chicken into the sweet potatoes. Then add as little or as much sharp cheddar cheese as you’d like and bake. About 10 or so minutes later your kitchen will smell heavenly and your skins will be ready for eating. The smell of sweet potatoes baking is truly the most comforting smell and so very “fall”.
These are best enjoyed warm. Preferably with cilantro and a dollop of plain Greek yogurt. Super simple, but so delicious. Between the sweet potatoes and the cheese, this is one of the coziest fall dinners. And it just so happens to be healthy, score!
Kind of like cheesy nachos, but instead of chips, we’re substituting crisp sweet potatoes skins…so better!
These skins are great any night of the week. But they feel especially great for Thursday, Sunday…or Monday night football.
And the biggest bonus…the leftovers. They make for such a delicious lunch the following day.
Love a two for one recipe!
If you make these healthy chipotle chicken sweet potatoes skins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthy Chipotle Chicken Sweet Potato Skins
Ingredients
- 3 medium sweet potatoes
- 1 pound boneless skinless chicken breasts
- 1 can (14 ounce) chickpeas, drained , (optional)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced or grated
- 2-3 chipotle chilies in adobo, chopped, (more or less, to your taste)
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- zest of 1 lime
- kosher salt and black pepper
- 2 cups baby spinach, roughly chopped
- 1 cup shredded white cheddar cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.2. At the same time, cook the chicken. Place the chicken, and chickpeas – if using, in a baking dish. Add the olive oil, garlic, chipotle chiles, chili powder, onion powder, oregano, cumin, lime zest, and a pinch each of salt and pepper, gently toss to coat. Transfer to the oven and bake 20-25 minutes, until the chicken is cooked through. During the last 5 minutes of cooking, scatter the spinach over the chicken and cook 5 minutes, until wilted.3. Shred the chicken using 2 forks, then toss with the chickpeas, spinach and any oil left in the baking dish. 4. Scrape the sweet potato flesh out of the peel, leaving 1/2 inch thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crisping. Remove skins from the oven and stuff with the chicken. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted. Serve with fresh cilantro and greek yogurt, if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Good morning! This recipe looks delicious! I was wondering if you put any olive oil on your sweet potatoes and wrap them with foil before you put them in the oven? Also, what kind of dish do you bake them in? Thanks!
Hi Simone,
Nope, I just prick with a fork and bake directly on the rack as stated in step 1. A square or 9×13 baking dish is great to use, whatever you have:) I hope you love the recipe, please let me know if you give it a try! xxT
This has been one of my favorite go to recipes for the last couple of years! I love the sweet heat combination, and have even converted some sweet potato haters with it! I add a squeeze of lime to the finished product, yummmmm. Do you have any good ideas to use up the leftover sweet potato innards? Thanks Tieghan, you’re the best!
Hey Cassie,
Thanks so much for your kind message and making so many recipes!! Here are some ideas for the sweet potatoes:
https://www.halfbakedharvest.com/bourbon-sweet-potato-casserole-sweet-n-savory-bacon-pecans/
https://www.halfbakedharvest.com/sweet-potato-parmesan-tater-tots/
https://www.halfbakedharvest.com/golden-sweet-potato-soup/
Please let me know if you have any other questions! xT
Seriously SO good! Followed this to the tee, and it came out amazing! I omitted the chickpeas because I didn’t have any on hand but can only imagine how yummy it would be with those added in. Thank you for this recipe, I LOVED IT!
Hi Sulva,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Forgot to include my rating!
Thanks again Julie:)
Suggestions for using the cooked sweet potato that you scoop out? I use it for thickening a delicious soup — curry chicken peanut soup, or butternut squash soup with smoked sausage, etc.
Hi Julie,
Love those ideas!! Thanks for sharing! You could also do a sweet potato casserole or homemade tater tots! xTieghan
This is a favorite in our house! They are great as leftovers too!
Hi Karen,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx
Made it exactly as thr recipe stated. It was delicious, definetly going in my favorites!
Hi Julie!
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT
Holy smokes, these are amazing! Been looking for some fresh vegetarian dinner ideas and they really hit the spot. Did a double chickpea batch that turned out great. Thanks for sharing!
Hi Taylor,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
This recipe is one of our favs! The flavor combination is absolutely delicious and I love the addition of the chickpeas and spinach. My hubby is always so happy when I make it!
Hey Michelle,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Absolutely love this recipe, I forgot all about it until today so just started cooking now.
I love the sweet potato with the strong spinach, smokey chipotles and toasted cheese.
So easy, so simple so tasty ?
Hi Julie,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
These were absolutely DELICIOUS!! Cannot recommended enough! They had such good flavors and spice. I really loved that everything was baked too! Such a great recipe!
Hey Shonna,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Love this recipe, but could you re-post the original? I’ve been making it for years and the chickpeas and lime zest are new. The original version had lime juice mixed with the spices, and some of the spices were different or in different proportions. I can’t get it to taste like it used to! I wish I’d printed it out.
Hi Erin,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Sorry, I no longer have the old version:) xTieghan
This is a favorite in my house! I mix up the flesh with the chicken so I’m not wasting it and it’s perfect.
HBH is always a slam dunk no matter the recipe!
Hi Kayla,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Ooh…must make these. We love hot sweet potatoes for breakfast topped with yogurt, fruit, and nuts. The skins would be perfect!
I hope you love the recipe!!
Hi Tieghan,
I love this recipe and have made it many times! I am planning to make it for a friend that just had a baby. I wanted to give it to her to heat up on her own time. If I did this, what warming instructions would you recommend to ensure the sweet potatoes and chicken warm up adequately?
Thank you!
Hey Cassie,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! I would cover with foil and reheat at 300. xTieghan
This is my new favorite recipe!! Made it three times and the left overs heat up so nicely. Truly amazing
Hey Elle! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Looking to make these tonight has lunches for the week – I work in a school so I will have access to microwave and a temperamental toaster oven – what do you recommend is best for warming?
Hi Samantha,
I would just pop them in the microwave to reheat. Please let me know if you give the recipe a try, I hope you love it! xx