1-2 medium sweet potatoes
1 tbsp coconut oil
Leftover rotisserie chicken
3 green onions, trimmed and chopped
2 cloves garlic, peeled and sliced
1 tsp sea salt
1 tsp cumin
1 tsp turmeric
1/2 tsp black pepper
4 cups spinach
Preheat oven to 350F.
Wash sweet potatoes and prick holes all over using a fork.
Place on baking tray and bake for 50-60 minutes.
Meanwhile, melt coconut oil over medium heat in a large skillet. Add shredded chicken, onion, garlic, and spices.
Combine and cook until onions and garlic are soft.
Turn off heat.
When the potatoes are fork tender, remove from oven and allow to cool for a few minutes before cutting in half and scooping out the insides (keep the skins!)
Turn the oven heat up to 400F.
Add the scooped potato goodness to your chicken mixture. Turn the heat back up to medium and mix the potato into the chicken. Add the spinach and cook until just wilted.
Place the chicken mixture back into the potato skins.
Bake for another 8-10 minutes.
You could put some hot sauce on top, but they tasted great naked.