lunchbox life: sweet potato bowls with chicken and spinach

Welcome back! It’s Week 2 for the 2015-16 school year, and I’m happy to report that Week 1 was excellent. Seriously. I have great students who are willing to try new things are ready for a year of hard work and challenges, I’m settling back into a routine of teaching five classes per day, and I’m happy to be reunited with my work buddies. One adjustment, however, is getting back into the groove of inhaling my lunch five time per week. During my summers at GHP, we have a 90 minute lunch break, but during the school year, I have about 25 minutes, including any microwaving that I need to do. I’ll get used to it again, but it’s certainly an adjustment.

This week’s lunch comes from a serious love for sweet potatoes. Instead of a brown rice or quinoa bowl, this spin uses sweet potatoes as a healthy starch while keeping the dish grain-free. Ever since my Whole30 experience this summer, I’ve been making a conscious effort (probably 80% of the time) to follow the Whole30 guidelines, being particularly intentional for breakfasts and lunches during the week. This sweet potato bowl has everything you need for an energy boost: roasted sweet potatoes for fiber and starch (energy), chicken for protein, and spinach for all of the leafy green action (Vitamins A and K, folic acid, fiber, etc.). I seasoned the sweet potatoes with turmeric, which has multiple health benefits, including its role as an anti-inflammatory spice.

As I’ve done before here on the blog, I used already prepared rotisserie chicken for this dish. Sometimes I do this because of time constraints, but I also go this route quite frequently during the spring and summer months because I just don’t love the idea of having the oven on for that long in our house. Added heat? No thank you!

Sweet Potato Bowls with Chicken and Spinach

3 large sweet potatoes

1 large sweet onion

1 large or two small whole rotisserie chicken(s), organic if possible

1 lb. organic baby spinach

2 Tbsp. olive oil

1 Tbsp. turmeric

1.5 Tbsp. ghee (clarified butter)

salt and pepper

Preheat the oven to 425 F. Halve and peel the onion, then thinly slice each half into half-moon shapes. Place the onion slices on a cookie sheet. Next, peel the sweet potatoes, then cut each peeled sweet potato into 1/2 inch circles. Largely dice the circles, then place them on the cookie sheet with the onions. Add the olive oil, turmeric, 1 Tbsp. salt, and 1/2 Tbsp. pepper to the onions and sweet potatoes, mix them around in the sheet with your hands, then roast in the oven for about 35 minutes.

When this is in the oven, begin to break down your rotisserie chicken. Remove the skin and all bones and place both white and dark meat in a mixing bowl. When this step is complete, use your hands to shred the chicken. Don’t worry about the shreds being exactly the same size.

Next, melt the ghee in a large pan on the stovetop. In batches, add the baby spinach and 2 tsp. salt. Use tongs to saute the spinach in the pan, then add the shredded chicken and toss to combine.

For each bowl, evenly distribute the sweet potatoes, then evenly distribute the chicken and spinach. When you’re ready to eat, reheat the bowl in the microwave on high for about two minutes, adjusting accordingly for your preference of heat.

lunchbox life: pan-roasted chicken and olive tapenade

ONE MORE WEEK. That’s it! One more week of school with students, plus two days of post-planning next week. I will miss many students, but I know that we’re all ready for a break. This will be the last lunchbox life until the end of July, so savor this savory recipe between now and then.

This week’s lunchbox life is another example of a great weeknight supper. The chicken, broccoli, and olive tapenade create the perfect trinity of protein, vegetables, and healthy fat that will sustain you at lunch and throughout the afternoon. I love olives–those briny, salty, bite-sized morsels are so tasty, and I think they really elevate a dish. Alex doesn’t love them, so they’re a great pick for my lunches or when I order off of a menu.

By pan-roasting the chicken, I seared each side in butter, then finished them off in the oven. This gives the chicken a punch of flavor and texture, livening up the go-to baked chicken model of 30 minutes and 350 F. The process for cooking the broccoli is also important: do not, I repeat, DO NOT steam or boil broccoli. Just say no. Broccoli has so much fantastic flavor, and the fibrous stems have a robust flavor that comes through beautifully when you roast, grill, or saute this scrumptious veggie. For this week’s lunches, I heated some clarified butter in a wok at medium-high heat, added the broccoli pieces with salt and pepper, tossed it for a few minutes, then set it aside. Just a few of the pieces had seared edges and crispy ends, and that’s exactly what I like–broccoli with texture and crunch that I have to cut with a knife and fork, not a watery mushy mess.

Olive tapenade is one of my favorites, and it reminds me of Christmas time. My mom prepares it with beef tenderloin once per holiday season, and it’s a family favorite. It’s a great spread on crackers or with veggies, and it also pairs well with meat that is simply prepared. I like to pick out the olives, roasted garlic, and roasted peppers from the olive bar at the grocery store, placing them all in the same container, then get them home and zip them together in the food processor.

Pan-Roasted Chicken and Olive Tapenade

5 chicken breasts

3 broccoli crowns, cut into segments (about 2 inches is length, plus the smaller pieces that fall along)

1 cup pitted olives (I used a medley of nicoise and kalamata)

1/2 cup roasted garlic cloves

1/2 cup roasted red peppers or peppadew peppers

1/2 cup chopped fresh parsley

3 Tbsp. butter

salt and pepper

Preheat the oven to 375 F. Dry the chicken breasts with paper towels, then liberally salt and pepper each side. In a large, oven-safe pan, Melt 1 Tbsp. butter over medium-high heat, then place two of the chicken breasts in the hot pan, cooking for about 4 minutes on each side. After you’ve cooked them on both sides, remove them from the pan and place them on a plate. Cook two more on each side, then the last one on each side, adding another Tbsp. of butter if you need to. When all five breasts are cooked on each side, add them all back to the pan and place them in the oven to finish cooking for 10 more minutes.

Melt 1 Tbsp. butter in a wok or large, deep pan over medium-high heat. Add the broccoli pieces and a sprinkle of salt and pepper, tossing frequently. Cook for about 3 minutes, then turn off the heat and set aside.

Combine the olives, garlic, peppers, and parsley in a food processor. Pulse to combine. You want the pieces to be about the size of rice.

To plate, evenly distribute the broccoli on one side of each container, then place one chicken breast on the other side, then spoon your desired amount of tapenade in a line down the middle.

lunchbox life: curry coconut cashew chicken

First, I have to brag: three weeks left of school, everybody!

So close, yet so far. Week 1 of Testing Month is over, and I’m so proud that my students seem to have thought their test to be super easy, but I still feel for their overworked and overtested brains. Week 2 is coming up, so keep up all in your thoughts as we soldier on in the standardized test world.

As a distraction from testing and as a primer to a challenge later this summer, I decided to tackle a week-long version of the Whole30. Whole30 is an eating plan that eliminates all the fun stuff from your diet: no grains, legumes, dairy, sugar, or alcohol. What are you left to eat? Meat, eggs, vegetables, fruit, nuts, and seeds. I’d heard about this program from a few friends, but wasn’t quite ready to take the plunge until I bought the book and started doing some online research. I like that it’s temporary, and while I plan to complete a Whole30 in 30 days when I’m at GHP this summer, I thought I’d do a Whole7 as a trial run. While I’m on Day 2, I have to say that I’m loving it so far and am surprised as how much I like it.

With that explanation, I introduce to you this week’s Whole30-compliant lunchbox life: curry coconut cashew chicken. I’m thrilled about this one, and I know that I’ll feel good about eating it all week long. I used baby bok choy and brussels sprouts from our CSA box, chicken thighs, cashews, unsweetened coconut shreds, coconut oil, and some yummy spices. This recipe is a great way to enjoy Thai flavor without rice or noodles.

Curry Coconut Cashew Chicken

10 boneless skinless chicken thighs

3 cups brussels sprouts

2 bunches of baby box choy

1 cup shiitake mushrooms, sliced

1 cup roasted and salted cashews

1 cup unsweetened coconut shreds

1 Tbsp. curry powder

1 tsp. cumin

1 tsp. coriander

1 tsp. cardamom

1 tsp. turmeric

1 tsp. salt

1 tsp. white pepper

2 Tbsp. coconut oil

Lay out 2 full paper towel sheets and arrange chicken thighs in a single layer. Take 2 more paper towel sheets and press down on top of the chicken to remove some of the excess moisture. Next, cut the chicken into chunks (about 1/2 to 1 inch) and place in a large bowl. In a small bowl, combine the spices, then pour the dry spices onto the chicken chunks and stir to combine; set aside. Chop the bok choy into 1/2 inch ribbons, taking care to discard the stalks. Slice the brussels sprouts thinly on all four sides, taking care to discard the stem and core. Set aside. Heat a wok over high heat and melt the coconut oil. Add the seasoned chicken and cook, stirring frequently for about 4 minutes. Next, add the mushrooms, stirring to coat the mushrooms in the seasoned oil. Next, add the sliced bok choy and brussels, stirring frequently for about 2 minutes. Turn off the heat and add the cashews, then the coconut shreds. Stir to full combine, then divide between five containers.

lunchbox life: chicken blt salad with homemade honey mustard dressing

I know, I know–I’m getting a little too much into variations on the same theme. But people, I’m telling you: this salad in a jar business is going to change the way you think about meal prep and salad. If you haven’t tried it yet, here’s another take on this idea.

While I’m thrilled that we only have four weeks of school left, I’m taking a deep breath this evening before we descend into four weeks of testing. You read that correctly: four weeks. This is all over Georgia, not just at my school. State politics aside, let’s just say that I speak for many teachers when I say that education shouldn’t be this way. Without getting too far into a standardized testing rant, let’s just say that I’ll need lots of good energy for sustained patience this week…and the next three.

This salad is a total crowd pleaser; it has accessible ingredients for less-than-adventurous palates with honey mustard, grape tomatoes, chicken, and bacon. It also features several local ingredients: raw corn kernels, green peas, and beautiful salad greens.

I used my go-to shortcut for the chicken this week: skinning and picking the meat off of a Kroger rotisserie chicken. I had about 1/2 cup of chicken leftover that I may use for dinner later this week, but at $5.99 for a whole chicken that’s been recently cooked for you, it’s a steal! The only thing I actually cooked was the bacon, then I threw together the dressing in about 60 seconds.

Send good thoughts to public school teachers for the next month–testing season is upon us!

Chicken BLT Salad with Homemade Honey Mustard Dressing

1 whole rotisserie chicken, skinned and shredded

8 slices of bacon

1 cup fresh green peas

4 corn cobs, corn sliced off of the cob

1 pint cherry tomatoes

5 cups salad greens

For the dressing:

2 Tbsp. dijon mustard

1 Tbsp. honey or agave nectar

2 Tbsp. champagne vinegar (or apple cider vinegar)

1 1/2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

Cook the bacon, let cool, then crumble. Add the dressing ingredients to a small jar, shake vigorously, then divide evenly between five large jars. Next, add the green peas, then the corn, then the whole grape tomatoes, then the bacon, chicken, and salad greens.

lunchbox life: rice noodle salad with tahini dressing, miso chicken, and veggies

Sugar snap peas, bok choy, radishes, pickled cucumbers, a refrigerator door full of sauces, and no desire to go to the grocery store?

This is where I was yesterday afternoon, but what happy laziness it turned out to be.

I love a cold noodle salad, particularly when the weather heats up. When you’re watching your nutrition, though, it’s important to bulk up your noodle salads with lots of veggies for volume, fiber, and energy. In this recipe, I stretched 2 full servings of rice noodles over 5 lunches, making up for my noodle deficit with jewels from my farm share. The noodles are still there, but they’re not the majority of the dish. I’ve bulked up this noodles salad with veggies and chicken with a quick miso paste marinade.

This noodle salad is all about the umami–that mysterious 5th taste that combines the other four: sweet, salty, bitter, and sour–mainly from the base sauce of tahini, sriracha, soy sauce, and canola oil. The crunch from the raw bok choy, sugar snaps, and radishes welcome springtime with crispness and the rice noodles are a soft addition that bind the rest of the ingredients together. Yum.

The veggies I’ve used are just a suggestion based on my availability. I suggest at least one leafy green and one crunchy vegetable for texture.

Rice Noodle Salad with Tahini Dressing, Miso Chicken, and Veggies

2 oz. rice noodles

2 Tbsp. tahini paste

1 Tbsp. sriracha

1/4 cup soy sauce

1 Tbsp. canola oil

1 Tbsp. water

2 large chicken breasts, cut into 1 inch chunks

1/3 cup miso paste

2 stems of green garlic, chopped (you may substitute green onions here)

1 Tbsp. canola oil

1 bunch of baby bok choy, cut into 1/2 inch ribbons

2 cups sugar snap peas

6 radishes, sliced into thin 1/4-inch coins

1/4 cup pickled cucumbers (or fresh), sliced

Combine the chicken and miso paste in a plastic freezer bag and place in the refrigerator for at least 5 minutes for a quick marinade. Bring about 3 cups of water to a boil in a medium pot, then add the noodles and cook according the package directions (approximately 5 minutes). Next, remove the noodles from the hot water and rinse in cold water; set aside.

Heat 1 Tbsp. canola oil over medium high heat in a large frying pan and add the green garlic or green onions. Next, add the miso and chicken to the pan and spread the chicken pieces out in one layer. Cook for about 3 minutes on each side, then turn off the heat.

In a small jar, add 1 Tbsp. canola oil, tahini paste, sriracha, soy sauce, and water, twist the lid on tight, and shake vigorously to combine. Evenly divide the sauce between 5 tall mason jars (about 3 Tbsp. each). Next, evenly divide the rice noodles, then the sugar snap peas, radishes, bok choy, pickled cucumber, and chicken. Screw on each lid and enjoy when you’re ready by dumping the contents out in a bowl and stirring to combine.

lunchbox life: chicken, black bean, and brussels sprouts nachos

Healthy nachos…oxymoron?

Not necessarily. I had two agendas with this week’s lunches: consume more protein and not in a boring way (chicken breast and broccoli). This is what I came up with, and after having it today, I’m digging it.

So, here’s the deal: everyone knows that when you go on vacation, you eat rich food, and not in small quantities. Then you return to the real world and feel like you need to detox. For me, this usually means bumping up lean protein and leafy greens, so I went looking in my refrigerator for inspiration. I had six boneless skinless chicken thighs and half of a package of brussels sprouts. I also had some enchilada sauce in my pantry. Enchiladas? Tacos? I’ve had several variations of those before. What about nachos? No, nachos are too unhealthy, I thought.

And then I decided to make it work. I went to the store, picked out some cilantro, black beans, and organic tortilla chips, and made a game plan. While the chicken thighs and enchilada sauce simmered away in the slow cooker, I devised a plan to count out an actual serving size of chips (for this package, it was 14 chips) for each day, then place the other ingredients in a separate container to mix together just before eating. The stewed chicken has tons of flavor from the enchilada sauce, and this and the cilantro flavor the other ingredients. You can use the chip to dip the chicken mixture, break up the chips and toss them in with the other ingredients, or heat the ingredients over the chips on a plate.

I know what you’re thinking–where’s the cheese?

You could certainly add some cheese here, but you really don’t need it. Again, my goal for the week was to reset my system from overindulging last week, so I thought I’d leave the cheese out…this one time.

Chicken, Black Bean, and Brussels Sprouts Nachos

6 boneless skinless chicken thighs

1 19 oz. can enchilada sauce

1/2 lb. brussels sprouts

1 14 oz. can black beans, drained and rinsed

1 cup fresh cilantro, chopped

56 corn tortilla chips, separated out into groups of 14

Cook the chicken thighs and enchilada sauce in a slow cooker for 4 hours on high (or you could bake them and shred the chicken). Thinly slice the brussels sprouts, disposing of the woodsy stems. In five bowls, set up your four quadrants: chicken, brussels, black beans, and cilantro. Pair each bowl with one set of chips.

lunchbox life: triple green salad

Spring has sprung! I have been so energized by the past several days of sunshine, and today was particularly spectacular. I decided that since the weather is warmer, I should try something cool and no-heat this week. We received our CSA box yesterday, and it was full of green goodness. I couldn’t decide which greens to use, so I started thinking about a flavor profile for a triple green salad: kale, green beans, and broccoli. All three of these veggies are raw in the salad, but since they’re so hearty, I dressed them this evening for the rest of the week. This is pretty necessary for the kale, but it will also slightly soften the broccoli and green beans, plus the acidity from the lemon and lime in the dressing will create a slight breakdown of of the veggies.

This salad is beautiful, and I could definitely see this becoming a go-to for spring and summer potlucks, minus the chicken. I love knowing that there are so many Georgia grown pieces to this salad puzzle, too.

I did a shortcut for the chicken in this recipe by buying a whole cooked rotisserie chicken at the Kroger deli counter, removing the skin, and shredding both the white and dark meat. I sometimes do this when I make chicken salad, too.

I don’t have the luxury of leisurely weekday lunches–mine are about 25 minutes long and eaten a student desk–but if I worked somewhere near a park or green space, I’d love to take this salad outside to soak up some Vitamin D.

Triple Green Salad

1 bunch kale, ribs removed and cut into ribbons

1 tsp. olive oil

three heads broccoli, stalks removed and sliced lengthwise

1 cup raw green beans, ends removed and cut into 1-inch pieces

1 rotisserie chicken, cooked

1 sweet potato

1 tsp. olive oil

4 radishes

4 oz. crumbled feta cheese

salt and pepper

for the dressing:

2 Tbsp. olive oil

juice of 1 lemon

juice of 1 lime

1 Tbsp. tahini

1/2 tsp. salt

1/4 tsp. pepper

Preheat the oven to 400 F. Peel the sweet potato, then dice it. Toss the small pieces in 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange in a single layer on a cookie sheet lined with parchment paper and roast for 20 minutes.

While the sweet potato pieces are roasting, prep the veggies according to the ingredient directions. Place the kale ribbons in a large mixing bowl with 1 tsp. olive oil and a pinch of salt. For about 30 seconds, massage the oil and salt into the kale, watching it shrink down. Next, add the sliced broccoli and chopped green beans and add to the mixing bowl. Prepare the chicken by removing the skin and shredding the white and dark meat with your hands, adding the chicken to your mixing bowl. When the sweet potato pieces have cooked, remove from the oven and remove the parchment paper and potatoes from the cookie sheet; this will allow for faster cooling. Thinly slice the radishes, discarding the ends, and add these slices to the mixing bowl. When the sweet potato pieces have cooled, add them to the mixing bowl as well as the feta cheese. Toss all ingredients. Next, add the dressing ingredients to a small jar, fasten the lid, then shake vigorously for about 10 seconds. Add dressing to the salad, toss to combine, then divide into five containers.

lunchbox life: chinese quinoa skillet with veggies and black bean garlic sauce

Have you ever looked inside your refrigerator and thought, “man, I really meant to use (ingredient) this week”? Sometimes life gets in the way, you have a busy week or weekend, or you simply over order for your weekly CSA box. I’m especially sensitive to making sure I use all of my produce. I absolutely hate to throw away fruit and vegetables, so when I was brainstorming for this week’s lunchbox life, I peeked into our refrigerator and saw some good looking veggies from our CSA: a bag of spinach, three broccoli crowns, and two ears of corn. I also spotted 1/2 an onion in a plastic container on the top shelf, a package of quinoa in the pantry, and some chicken breast in the freezer. Now I just needed figure out a flavor profile…Mexican? Cheesy and hearty? Asian? I saw a half full jar of Chinese black bean and garlic sauce in the refrigerator door and knew I had found my idea.

Chinese black bean sauce is this salty, earthy, garlicky, dark, thick, and gooey delight. It’s like a savory molasses, really. It’s a great mix-in for lean protein and vegetables, especially if you crisp them up in a wok or deep pan first. You could serve this with white or brown rice, but I opted to make it with quinoa for added protein and went ahead and mixed it in in the style of fried rice.

You could use many different combinations of veggies with this dish, but you should definitely use an onion to start with to give a base flavor and to soak of the seasoning from the chicken.

Chinese Quinoa Skillet with Veggies and Black Bean Garlic Sauce

1 cup dry quinoa

2 chicken breasts, cut into 1-inch cubes

1 tsp. garlic powder

1 tsp. ginger

1 tsp. salt

1/2 tsp white pepper

1/2 onion, peeled and sliced thinly

1 red bell pepper, stem and ribs removed, diced

1 Tbsp. canola oil

3 broccoli crowns, thick stems removed and torn into single stems

2 ears of corn, kernels sliced off

3 cups fresh spinach

4 Tbsp. black bean garlic sauce

Cook the quinoa according to package directions. Heat the oil in a wok or deep skillet over high heat for about 2 minutes, then add the onions and bell pepper. Season the chicken with the garlic, ginger, salt, and white pepper. When the onion and bell pepper have cooked for about 5 minutes, add the chicken and stir to combine with onion and bell pepper. Stir the chicken and veggies after about 3 minutes, then cook for about 1 more minute. Add the broccoli and corn and cook for about 2 minutes. Next, add the spinach in handfuls and stir continually while it shrinks. Add the black bean garlic sauce and stir to combine, then add the quinoa and toss throughout the vegetables and chicken. Divide evenly between five plastic containers and enjoy all week long!

lunchbox life: thai peanut chicken salad in mason jars

Many of you may have seen this ingenious idea on Pinterest. I wish I could take credit for the delivery of this salad, but many pinners before me deserve that credit. I figured that it was about time for me to try out this upside-down salad trick, so I stuck to a familiar favorite: my thai peanut dressing. I’ve used this dressing for cold salads and warm noodles, and its umami appeal can make anything taste scrumptious. By using the cabbage, radishes, and celery from our CSA box and adding the bell pepper, cilantro, and green onion, I knew that this could be a visually appealing salad in a jar. When I cook recipes with an Asian flair, I prefer to use chicken thighs in lieu of breasts because of its fuller flavor and because many Asian restaurants use the thigh instead of the breast in their dishes.

The preparation of the chicken is easy and–I kid you not–makes it taste like breaded fried chicken. Even though you’ll only use 2 Tbsp. butter for five servings, the butter, salt, and pepper create a crust on the outside of the skinless chicken that is crispy and delicious. I’d make this chicken for dinner to add protein to any plate.

Thai Peanut Chicken Salad in Mason Jars

2 lbs. boneless skinless chicken thighs

2 Tbsp. butter

salt and pepper

1/2 head of cabbage, sliced

1.5 cups shelled edamame

about 1 cup finely chopped celery

about 1 cup thinly sliced red bell pepper

about 1 cup thinly sliced radishes

about 1/2 cup chopped cilantro

about 1/3 cup chopped green onions

For the dressing:

2 Tbsp. crunchy peanut butter

2 Tbsp. soy sauce

1 tsp. fish sauce

2 tsp. Sriracha

1 tsp. rice wine vinegar

1 tsp. sesame oil

juice of 1 lime

Combine all of the dressing ingredients in a small mason jar. Place the lid on tightly and shake. If needed, take the lid off and microwave for about 15 seconds to break up the peanut butter. Put the lid back on, shake again, and set aside.

Heat 1 Tbsp. butter over medium high heat in a large frying pan. Unpeel the chicken thighs and place them smooth-side down on a plate. Sprinkle them with salt and pepper, then put half of them seasoned-side down in the melted butter. Salt and pepper the smooth sides while the chicken is in the pan and let it cook on each side for about 6-8 minutes. When this batch is done, place them on a cutting board, melt the other Tbsp. butter, and repeat the process. Let all of the chicken cool on the cutting board before slicing.

While the chicken is cooking, chop the veggies.

To assemble, take 5 quart-size jars and pour 2 Tbsp. peanut dressing in the bottom of each jar. Next, evenly divide the edamame between the jars, then the bell pepper, then the radishes, then the cilantro, then the green onions. Slice the chicken lengthwise, then evenly divide it between the jars. Last, fill the remaining space with the sliced cabbage. Place the lids on all of the jars tightly and refrigerate.

lunchbox life: chicken and black bean enchilada sweet potatoes

I realize that I have posted several recipes in the last few months featuring sweet potatoes, and I confess: I’m a fan. Sweet potatoes are full of nutrition, including fiber, which is a great feature for lunch. As I have preached several times before on the blog, fiber keeps you fuller longer because it take the body longer to break down, giving you plenty of fuel for your day. Sweet potatoes also have a naturally great flavor that is both sweet and savory. I’ve featured a turkey chili-topped sweet potato before for lunchbox life, and in a similar turn of events, this take on a favorite features enchilada chicken–yum–with even more fiber from black beans.

This recipe is pretty foolproof. I don’t always love using a slow cooker, but it’s a great way to make a good meal when you’re busy or when you don’t have a lot of time to commit to cooking. Since we had the day off, we ran several errands, so this was a wonderful way to create my lunches for the week.

Chicken and Black Bean Enchilada Sweet Potatoes

5 small sweet potatoes

2 large chicken breasts, fresh or frozen

1 yellow onion, peeled and sliced into half moons

2 15 oz. cans enchilada sauce (I used La Preferida)

1 15 oz. can black beans, drained

4 oz. cotija cheese, small diced

1 green onion, thinly sliced

Set a slow cooker on high heat (4 hours) and add the chicken breast, sliced yellow onion, and enchilada sauce.

Three hours later, set the oven to 400 F. Wrap each sweet potato in aluminum foil and bake for an hour, then remove from the oven.

When the 4 hours are up on the slow cooker, use two forks to shred the chicken in the sauce. Add the black beans and stir to combine.

To plate, unwrap each sweet potato and place one in each container. Slice each lengthwise, then top with the chicken mixture. Evenly distribute the cotija cheese and green onions on top of each topped sweet potato.