Baked sweet potatoes with chilli chicken & avocado salsa
1 hr 20 min
Sweet potato(es), raw
Calorie controlled cooking spray
½ small, finely chopped
1 stick(s), finely chopped
½ clove(s), crushed
Chilli, green or red
½ individual, red, deseeded and finely chopped
¼ teaspoon(s), level
1 can(s), small
Chicken breast, skinless, grilled
60 g, shredded
20 g, chopped
1 teaspoon(s), roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until cooked through.
- Meanwhile, mist a nonstick frying pan with cooking spray and set over a medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant.
- Add the tomatoes and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until thickened. Add the chicken and cook, uncovered, for 2 minutes, until heated through.
- To make the salsa, combine the avocado and coriander in a small bowl. Cut a lengthways slit in the potatoes and squeeze to open. Fill with the chicken mixture and serve topped with avocado salsa.
For a vegetarian option, replace the chicken with a tin of rinsed and drained kidney beans.