Okay, so for any of you who follow us on the regular, you know Jenna and I are just about done with Whole 30 (t-minus 3 days but who's counting?)! Stay tuned for the recap that we'll be posting soon!
And for anyone who's not familiar with Whole 30, it's basically a 30 day reset for your body. Only whole foods. Nothing processed, no grains, no dairy, no sugar (wah!) , no alcohol (double wah!), no legumes. Basically meat & veggies. A challenge, but totally worth it, and we've found some new recipes that we'll definitely stick with, including this one for Chipotle Chicken Stuffed Sweet Potatoes! I found the inspiration for this recipe via Bareroot Girl, who I've since become obsessed with. So many good recipes to be found on her blog! But my hubs and I twist this recipe a little each time we try it, and it's always so insanely like heaven it's ridiculous. And this recipe is meant to serve two, so just keep that in mind!
So you'll need:
- 1-2 chicken thighs, or 4 chicken breast strips (organic!)
- 2 tbsp of clarified butter (aka ghee)
- 1 tbsp of paprika
- 1 tsp of ground chipotle pepper
- 2 tsp of cinnamon
- 1 tbsp of garlic salt
- 1 tsp of black pepper
- 2 sweet potatoes
- 1 cup of spinach or kale
- 1/2 onion, diced
- 1 tbsp extra virgin olive oil
- A squeeze of lemon juice and salt & pepper to taste
Now, this recipe takes a little time (mainly for the potatoes to bake), but it requires minimal effort, which is nice during Whole 30, as you usually spend at least 2 hours in the kitchen per day, prepping, cooking, and cleaning.
First, paint your sweet potatoes with about 1 tbsp of clarified butter. I say "about" because I usually just eyeball it to be about a tablespoon, and call it a day. Either way, you want to coat them evenly to give them flavor!
Then, cut a small slit in each potato and bake them at 450 for about 55 minutes. While the potatoes are baking, start prepping your chicken! Season it evenly with the garlic salt, chipotle pepper, cinnamon, paprika, and black pepper.
Once the chicken is seasoned, heat about 1 tbsp of olive oil in a saucepan over medium-high heat, and grill the chicken for about 5 minutes on each side (or longer if you're using thicker pieces such as whole chicken breasts or thighs). Also, make sure to cover it! That chipotle pepper will make you cough like crazy (as my hubs and I learned from experience the first time, while we ate this dish with our eyes still watering)!
Once the chicken is done, set it to the side and start with your veggies! This is where you can get creative. This particular time, we used spinach and onion, but we've also added kale, mushrooms, and bell peppers, and there's really no wrong way to do it!
Dice up your veggies and throw them in a saucepan on medium-low heat for about 10-12 minutes. While the veggies are cooking, go ahead and shred your chicken, so you can get to those lovely taters while they're all still hot & yummy!
And then when the potatoes are done, let them cool for a second (another thing I'm not good at), cut them down the middle, apply more clarified butter to the inside of the potato, top with your chicken and your veggies of choice, give it a squeeze of lemon juice, some salt and pepper, and there ya go!
Seriously good AND all natural! Just a perk! I seriously think my husband and I made this four times (and I made it once with Jenna) throughout our Whole 30 venture. And I can totes see this becoming a regular supper in our home.
Let us know if you try it and like it! We're always up for a tag on Insta @awhimsywonderland!
And please share with us any recipes you've been loving lately! We're both really excited about spending more time in the kitchen!
Peace & Potatoes,