4 oz shredded cooked chicken breast, boneless, skinless
1 tsp. all-natural taco seasoning, no salt added
1 cup steamed spinach
8 Tbsp. low-fat plain Greek yogurt
¼ cup chopped fresh cilantro
Instructions
Heat oven to 400° F.
Scoop flesh out of the sweet potatoes and
reserve for another use.
Place skins on a baking sheet. Brush with oil
and sprinkle with salt. Bake for 10 minutes, or
until crisp.
While skins are baking, combine chicken and
taco seasoning in a small bowl; mix well. Set
aside.
Replace sweet potato flesh and top each sweet
potato half evenly with spinach, chicken
mixture, yogurt, and cilantro.
