I have to be up front yall, the title is misleading. Well to me anyway because we used our leftover Cornish game hen and not chicken. However chicken is, well, basically the same thing as a little hen right?
I had told my husband last week when he went to the store to grab 2 sweet potatoes, as I thought I'd have time for sweet potato muffins this week but that was not the case. Hopefully tomorrow we will get in some veggie muffin making time with the kids. They love to help and I've noticed lately that my daughter's math skills are, well, there! She's 4 and does adding and subtracting in her head like it's nothing! I honestly attribute this to her helping me in the kitchen. Let them count while you measure out ingredients, then advance to them holding and count with them. It's amazing how many times they want to help cook and now this! Yall, get the kids in the kitchen! I promise, over time they will blossom!
Well, needless to say I needed to use the sweet potatoes and had left over Cornish game hens from a few dinners ago. So these two were my inspiration for sweet potato "chicken" nachos.
The first step to making this colorful party in my mouth is to peel and slice the sweet potatoes. Bake them with a drizzle of olive oil on them and sprinkle garlic, cumin, and smoked paprika to give it the Mexican flare. After the sweet potatoes were cooked, I added the chicken and then remainder of toppings.
Preheat oven to 400*F.
Place sweet potato on cookie sheet. Drizzle with EVOO, flip and drizzle again. Bake for 15 minutes.
Flip sweet potatoes and bake for another 15 minutes or cook to your desired crispiness (I'm partial to slightly charred). Decrease temperature to 350*F.
While sweet potatoes bake, cut & chop veggies and meat. Please use separate cutting boards for both.
Sautee chicken in 1 tsp olive oil, 1/2 the chopped onion, cumin, paprika, salt and pepper.
Top sweet potatoes with all of your toppings (chicken, veggies, cheese, cilantro), back into the oven it goes for ~5 minutes.
I last minute added green onion for the picture but not necessary if you don't have it on hand.
1/4 medium redo onion, chopped
1/4 cup red cabbage, shredded
1 large chicken breast
1 cup cherry tomatoes, diced
1/4-1/2 cup black beans
1/2 cup Mexcian blend organic shredded cheese
2 tsp cumin
2 tsp garlic powder
2 tsp smoked paprika
salt and pepper to taste
This meal took 35 minutes to make and is making it onto my meal planning recipes for Back to School. So excited that I'm almost done with it! Y'all! This is going to be huge! I will have a subscription to meal planning! How awesome its that!? Signing up my customers get a choice of their meal plan (ex: clean eating, slow cooker, school lunch etc) Every week I send out 5 Dinners and the grocery list that goes with it. You'll have the option to add on lunches, snacks, and breakfasts. I can't wait for this! so exciting to be able to provide y'all with my recipes and to help take the guess work out of whats for dinner! Til next time!
Nicole Eichinger RD, LD