Sweet Potato Skins with Chicken and Spinach

These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:

 4 baked medium sweet potatoes, cut in half
1 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
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

Preparation:

 1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and taco seasoning in a s mall bowl; mix well. Set aside.
5. Top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro.

Via: Beachbody

Greek Yogurt Pops

Preparation

Step 1

Whisk Chobani, chocolate syrup and milk together in a medium bowl. Divide mixture among freezer pop molds, stopping about 1 inch from the top. If you don’t have freezer pop molds, use small paper cups.

Step 2

After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick. Freeze until firm, about 6 hours.

Step 3

Dip molds briefly in hot water before unmolding.

 

Ingredients

• 1 c Chobani Vanilla Greek Yogurt
• ¼ c chocolate syrup
• ⅔ c low-fat milk

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Nutrition Information

Calories 120, Calories from Fat 5, Total Fat 1g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 5mg, Sodium 70mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 17g, Protein 8g.*

*Estimate Only

 

 

Via Chobani.com