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The smell of rosemary reminds me of Christmas, and my mom. Two pretty good reasons to incorporate the fresh herb into meals, especially while it’s starting to get chilly outside. Rosemary is my go-to herb when I’m roasting fall or winter veggies. So I snatched it up quickly at the farmers market on my Saturday morning trip (you can also find it in the produce section at the grocery store). Did you know it’s a member of the mint family? Also, it’s rich in vitamins and minerals, including iron, calcium and vitamin B6.
My mom’s always toasting nuts around the holidays too. So, I pretty much feel like I’m having a holiday-stuffed sweet potato when I make this comforting and easy meal. I used humungo sweet p’s I spotted at the market (I recommend using robust sweet potatoes for stuffing).
I LOVE the idea of having a well-rounded meal inside of a potato- that’s just sweet. You’ve got your protein from the chicken and nuts, carbs from the potato and cranberries, fruits and veggies from the crans and spinach, and some good fats from the cheese, olive oil and nuts. It’s perfect for a nourishing weeknight meal. Plus, it’s frickin’ delish. And you’ve got all the tastes and textures going on, like the fluffiness of the baked potato and the crunch of the toasted nuts, and the sweetness of the crans balanced out with the bitterness of the spinach- oh yeah, and the holiday-ness of the rosemary.
I hope you enjoy as much as I do!
With love and light,
Caroline
Rosemary Chicken, Cranberry & Walnut Stuffed Sweet Potatoes with Spinach & Goat Cheese
2016-11-11 13:45:49
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
2 large sweet potatoes
1 rosemary sprig, chopped
1 large skinless chicken breast or 2 small ones
1/4 tsp pepper
1/4 tsp nutmeg
1/4 cup cranberries
1/4 cup chopped walnuts
3 cups spinach
1 Tbsp olive oil
1/4-1/2 cup crumbled goat cheese
Salt and Pepper
Instructions
Preheat oven to 400 (for walnuts).
Poke holes in sweet potatoes and put in microwave for 10 minutes each (or cook in oven for 45 minutes).
Dice uncooked chicken breast and season with nutmeg and pepper and rosemary.
In a skillet over medium-high heat, cook chicken until almost done.
Toast walnuts in oven in meantime for about 5 minutes or until starting to brown.
Add cranberries to skillet and let cook for about a minute.
Add spinach and olive oil to skillet. Sautée until spinach is wilted.
Add walnuts and stir.
Split open sweet potato and fill with chicken mixture.
Top with goat cheese and dig in!!
Whole Self Nutrition http://www.thewholeyogird.com/