Baked Sweet Potatoes Stuffed w/Chipotle Chicken & Kale {Whole30}

Some of my absolute favorite meals are the ones I invent on the spot.  ‘Tis true.  I’ll get this sudden culinary inspiration and just start conjuring up something… 9 times out of 10, it becomes a new household fave.  This, my friends, definitely ranks as number one this week.  Maybe even for the whole month… or dare I say, season.  😉

I’d been craving sweet potatoes all week, and since I’m doing a Whole30 (not sure what I’m talking about? Read my post about it HERE!), I wanted something that was wholesome, healthy, and clean-eatin’ goodness.  I instantly thought chicken and kale.  I walked right into my kitchen and started creating.  I grabbed a bowl and crafted up a marinade-type blend first- the flavors that would make up the basis of my chicken filling.  I knew I wanted something a little smoky and spicy, ’cause sweet potatoes go wonderfully with smoky.  So I reached for my ground chipotle, cumin, and smoked paprika.  I made the sauce first, to test things out before cooking.  Immediately, I knew I needed something a tad sweet to balance it out… but with no sugars or honey allowed on the Whole30, I knew I had only one outstanding option: a fresh date.  Dates are my go-to natural sweetener when honey isn’t an option.  I added the date, threw in some tomato to make it saucy, and a sprinkle of apple cider vinegar to balance it all out with a teensy acidity.  I knew I had a winner right away.

    

From there, it was just a matter of shredding the chicken and tossing in some kale.  As soon as I tasted that stuffing, I was in Whole30 heaven.  I called over my man to try it and together, we smiled widely.  This, I tell you, is one amazingly tasty meal.  I steamed up some beautiful chokes to go along with and we scarfed down contently.  Healthy, delicious, and damn comforting it was.  ♥

  

This stuffing recipe makes enough for four sweet potatoes, but since there were just two of us, I filled two full and saved the rest for lunch the next day.  It made a perfect quick work-day lunch on-the-go.  I had in plain, but it’d also be good in lettuce wraps, in tacos, or served over rice (not that you’ll need ideas… I’m pretty sure this stuff won’t be left over long!).

 

makes enough stuffing for four potatoes,
though I made two and then saved the leftover stuffing for lunch the next day

INGREDIENTS

2 large sweet potatoes (evenly sized)

1 cup chopped kale

1 large chicken breast (approx .75 lb), boneless/skinless

1/2 tsp chili powder

1/4 tsp smoked paprika

1/8 tsp ground chipotle

1/8 tsp ground cumin

1/2 tsp salt, divided

1/4 tsp black pepper, divided

1 cup diced yellow onion

1 tbsp minced garlic

1/2 cup chopped tomatoes

1 Medjool date, diced

1/4 tsp apple cider vinegar

1 bay leaf

1/2 cup water

1 tbsp olive oil

dab of ghee, about 1/2 tsp (or coconut oil- for coating potatoes before baking)

DIRECTIONS

Preheat oven to 400 degrees

Begin by washing sweet potatoes and then making several pokes in them with a fork

Rub ghee (or coconut oil) all over the potatoes

Place them on a baking sheet and bake for about 1 hour, until completely cooked through

Meanwhile, begin the stuffing…

Add the chili powder, smoked paprika, ground chipotle, ground cumin, half the salt and pepper

(1/4 tsp salt, 1/8 tsp pepper), vinegar, and olive oil together in a small bowl

 

Add the tomatoes, onion, garlic, and date

(Alternatively, you could mix all ingredients directly in the pot)

Add the tomato-onion sauce to a large pot with a lid

Add water and stir well

Add the chicken breast to the center and coat with sauce

Add the bay leaf last to prevent it from crumbling

Cook for 30 minutes, covered, over a low- medium heat (on the lower side to keep chicken moist)

Remove the breast from the sauce- lay on a cutting board to cool

Shred the chicken well with a fork (or your fingers)

   

Add the shredded chicken back to the pot along with the chopped kale

Add the remaining salt and pepper, to taste (1/4 tsp salt, 1/8 tsp pepper)

That’s it… let it cook down over a low heat until the potatoes are ready-

the kale and chicken will absorb more moisture as they cook

  

Sort of like this… 🙂

Taste and adjust seasonings as desired

         

Once the potatoes are done, slice each, opening it wide enough to hold a hefty portion of stuffing 😉

    

And you’re ready to serve!

Scoop as much of that goodness as you want into the taters… I say the more the merrier!

 

Dig in and enjoy!