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Makes 4 servings. Prep time: 1 hour and 10 minutes.


  • 4 each sweet potatoes
  • 2 1/2 teaspoons coconut oil
  • 4 each chipotle peppers, minced
  • 3 each garlic cloves, minced
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 4 each chicken breast halves without skin
  • 3 cups kale, steamed
  • 1 bunch cilantro, chopped


  1. Preheat the oven to 400 degrees. Bake sweet potatoes in oven for 45 minutes to 1 hour until soft.
  2. In a small bowl, mix together the chiles, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast or thigh.
  3. Grill the chicken breasts or thighs over medium heat until done, being careful not to overcook and dry out the meat. Let the chicken rest for 5 minutes off of the grill, then dice into bite sized pieces.
  4. Steam or saute kale in a saute pan over medium heat until tender.
  5. Crumble the queso fresco.
  6. Split the sweet potatoes open and top with kale, chicken and cheese. Garnish with some fresh cilantro if desired.

Per serving (excluding unknown items): 401.0 Calories; 5.6g Fat (12.3% calories from fat); 37.5g Protein; 51.9g Carbohydrate; 81mg Cholesterol; 723mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.