Chicken Stuffed Sweet Potatoes

With the addition of chicken, this side just became the main course.


  • 2 sweet potatoes, skin on
  • 1 tablespoon olive oil
  • 2 chicken breasts, boneless and skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups fresh baby spinach
  • 2 tablespoons plain Greek yogurt
  • 2 green onions, sliced


  1. Preheat oven to 375 degrees F. Wash the sweet potatoes and wrap in tin foil. Place in the oven and bake for 45-60 minutes, or until sweet potatoes are cooked through and tender.
  2. Heat a skillet over medium-high heat and add the olive oil. Season the chicken with the salt and pepper and place into the hot oil.
  3. Cook for 8-10 minutes, flipping occasionally, until the chicken is cooked through and the sides are golden-brown. Once the chicken is cooked, dice into bite-size cubes.
  4. Add the spinach into the skillet and toss, cooking over medium heat, for 1-2 minutes, or until the spinach is mostly wilted.
  5. To prepare the sweet potato, start by slicing a deep slit (but not all the way through the potato) from end to end with a knife, then "crack" the potato open by squeezing the ends towards one another. It will pop right open.
  6. Top with the spinach, cubed chicken, dollop of plain Greek yogurt, and then the sliced green onions.