Baked Sweet Potatoes Filled w/ Seared Chicken, Sautéed Kale & Roasted Jalapeños

3 Large Sweet Potatoes

3 c of Fresh Kale (chopped)

2 Chicken Breast

2 Jalapeño Peppers

3 Tbsp of Golden Raisins

3/4c Balsamic Vinaigrette

2 Tbs Olive Oil

Salt and Pepper to taste

• Cut the Sweet Potatoes in half (Lengthwise) and drizzle them with just little a balsamic vinaigrette on the flat surfaces of it.

• Using a Tbsp of the olive oil to rub the jalapeños and toss them on the pan with the sweet potatoes

• Put the Sweet Potatoes and the Peppers into the oven on 400/F. 205/C for 45 minutes

• While the Potatoes are cooking, season the Chicken with a little oil, salt and pepper (and whatever other spices you’d prefer)

• Sear the chicken over medium heat and continue to cook it until it’s done

• Grab a mixing bowl and toss in the Golden Raisins and the rest of the Balsamic Vinaigrette

• While the Chicken cooks, blanch the Kale for just a second to soften the fibers in it, and give it a quick saute before adding it to the mixing bowl with the Raisins and vinaigrette.

• Once the potatoes and jalapeños have finished cooking, remove them from the oven and let them begin cooling.

• While the potatoes cool, chop your chicken and the jalapeños and add them to the mixing bowl

• Using a spoon, scoop some of the potato from each of the halves and add them to the mixing bowl as well

• Add a little salt and pepper to the mixing bowl, and mix everything together...

• Scoop the potato filling mixture into each of the potato halves

Enjoy as an entree or serve with a salad, or you’re choice of complimentary veg!