Ingredients
2 teaspoons olive oil, divided
1 cup leftover rotisserie chicken
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon chili flakes
1/2 teaspoon kosher salt
1/4 teaspoon Pepper
2 cups chopped kale
1/2 cup shredded Parmesan
Instructions
- Preheat oven to 400°F. Prick sweet potatoes with a fork all over and rub with some olive oil. PLace on a baking sheet and bake for 1 hour.
- Meanwhile, toss the other teaspoon of olive oil with the chickpeas and spices, salt and pepper. Roast on a tray in the oven for 20-30 mins until crispy. Set aside.
- Reduce heat to 350°F. Remove potatoes from the oven, slice in half and scoop out half of the potato and stuff with kale, top with chicken, chickpeas, and cheese and place back in the oven for another 5-6 minutes. Serve with an extra drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Vegetables
- Cuisine: American
Nutrition
- Serving Size: 1/2 potato
