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Shredded Chicken Baked Sweet Potato
Shopping at the grocery store near the dorms, Karina Arnold bought some sweet potatoes and tried to “bake” them by microwaving them in her dorm and topping it with peppers chopped on her desk and string cheese left over from her roommate Maddy Payne’s lunch. Now with some tweaking and with the access to a real kitchen, Karina came up with this recipe.
1 sweet potato
2 handfuls of kale or spinach
Leftover baked chicken
Shredded cheese to garnish
¼ avocado (optional)
¼ cup chopped bell peppers
Chives to garnish
Salt and pepper to taste
(Recommended to prep the night before)
Preheat oven to 400°F. With a fork, pierce sweet potato skin 5-6 times. Place on baking sheet lined with foil and salt outside of potato. Bake until tender, 45 minutes to 1 hour.
To prep for work lunch, place baked sweet potato over bed of kale or spinach in microwaveable Tupperware. Slit potato down the middle and add chicken, cheese, avocado, peppers and chives. Season with ground pepper and warm for about 1:30-2 minutes when ready to eat.
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