Momo's Kitchen

Ingredients

• 1 lb Chicken breasts, boneless skinless

• 2 cups Kale

• 1 can Chickpeas

• 1/4 cup Cilantro, fresh

• 4 cloves Garlic

• 1 Lime, zest of

• 1 Tablespoon Chipotle powder (to taste)

• 1 tsp Onion powder

• 1 tsp Oregano, dried

• 3 Sweet potatoes, medium

• 2 tsp Chili powder

• 1 Kosher salt and black pepper

• 4 tbsp Olive oil, extra virgin

• 1 tsp Cumin

• 1/2 granny smith apple

• 1/4 Cup Queso Fresco 

Directions​

Cut Sweet Potato in in half lengthwise and place on a Parchment lined baking sheet.  Cook for 20-25 minutes at 400 degrees or until soft to the touch.  Remove from the oven and gently scrape out the middle leaving at 1/4 inch border

Put a casserole dish place the Chicken and Chickpeas.  Sprinkle with garlic, lime zest, Chipotle powder, cumin, oregano, onion powder, chili powder and salt and pepper.  Bake at 400 for 20 minutes.  Afterwards add the Kale. Place back in the oven for another 5 minutes.  Take out the oven and shred the chicken.  Put the chicken mixture, cilantro, apple  and Queso Fresco into the Sweet Potatoes.  Place back into the oven for 5 minutes to heat through.

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