2sweet potatoeslarge, baked and cut in half lengthwise
1/2cupboneless and skinless chicken breastshredded
1/2cupmozzarella cheesefat-free, shredded
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
Scoop out the center of the sweet potatoes into a bowl and create a boat with the sweet potato skins. Leave some potato around the edges to help the boat hold it's shape. Place the boats onto the baking sheet.
Mash the sweet potato centers and stir in the chicken, oregano, cumin, and chili powder. Set aside.
Meanwhile, heat the olive oil in a medium skillet. Once hot add the garlic, lime juice, and spinach. Cook just until the spinach is wilted and stir into the potato mixture. Once mixed, spoon the mixture into the potato skin boats and top with the cheese.
Bake for 15 to 20 minutes or until the cheese is melted and lightly browned. Cut each boat into four pieces and top with the cilantro. Serve hot.