Those are 3 traits I look for in my lunch items and this recipe for Loaded Sweet Potato fits all three….plus it’s 21 Day Fix friendly!
I had picked up a rotisserie chicken from the grocery store, as part of my meal prep on Sunday. I shredded it up and tossed the dark and white meat into a container to use for lunches during the week. I know, chicken breast is considered the almighty of healthy meats, but I’m a fan of dark meat. It’s moist and has more flavor to me, so I mix it all together to get the best of both worlds.
While searching for new recipes to try, I found this one for Sweet Potato Skins with Chicken and Spinach, which I really wanted to try. I ended up using it as inspiration because a) I didn’t feel like making the whole recipe and b) I like to be a culinary rebel at times.
(Truth is, I was just lazy and didn’t want to look up the recipe so I tried to remember it as best I could and winged it.)
This lunch came together in under 10 minutes and we ridiculously yummy!
- 1 medium sweet potato (cut in half)
- 3/4 cup of shredded, cooked chicken (1 red container)
- 1 cup fresh baby spinach
- chili powder, to taste
- cumin powder, to taste
- garlic powder, to taste
- pepper, to taste
- avocado, guacamole or greek yogurt, for topping.
- Microwave your potato until cooked, cut in half and scoop out a small amount of the inside, save for another meal.
- While the potato is cooking, place your chicken in a pan over medium-high heat. Add a little water or chicken stock to keep it moist while reheating. Sprinkle with spices to suite your tastes.
- Add baby spinach to the pan with the chicken and cook until wilted.
- Top potato with chicken & spinach mixture. Top with a dollop or guacamole, slice avocado or a dollop of greek yogurt.
- You could ever use a sprinkle of shredded cheese if you'd like on this, depending on what containers you have for the day.
- This recipe (minus topping) equals 1 Yellow, 1 Red and 1 Green container on the 21 Day Fix Program.
They’re a blank slate and are just begging for a little creativity and seasoning!
Do you use rotisserie chickens or pre-cook chicken to have on hand for quick and simple meals? If so, what is your favorite way to prepare them?