Nick’s sister Jaimee and her friend Michelle are visiting this week, and as a thank you for staying with us they made us dinner last night. It was so delicious I had to share it. They knew we were in the middle of our nutrition challenge, so they found a paleo friendly recipe for us on a blog called Half Baked Harvest through pinterest. It’s not the simplest recipe to make, but the result looks great, so it’s a great option for when you’re entertaining. Here goes:

Ingredients (enough for 4 people):
- 5 sweet potatoes
- 5 chicken breasts
- 2-3 cups of spinach
- 1/4 cup olive oil
- 2 tbsp. fresh lime juice
- 2 cloves garlic, minced
- 3 whole chipotle peppers, minced
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tsp chili powder
- salt and pepper
- chopped chilantro, for garnish
(the recipe calls for sharp white cheddar cheese and greek yogurt for topping, but we skipped that)

Instructions for oven temp and timing (see the rest of the detailed instructions here):
- Preheat oven to 350F
- Bake sweet potatoes for about an hour
- Bake the chicken with the sweet potatoes for about 25 minutes
- Heat the spinach and chicken in a skillet together
- Turn up oven to 400F
- Scrape out most of the sweet potato, leaving a layer on with the skin, bake for 5-10 min until crisp
- Add the chicken mixture to the potato skin and bake for another 10 minutes

Make sure you save the extra sweet potatoes you scraped out, they can be a great addition to your egg scramble the following morning.

WOD 03.21.13

Skills Day