Sweet potato with barbecue chicken & slaw
3
Points®
Total time: 50 min • Prep: 5 min • Cook: 45 min • Serves: 1 • Difficulty: Easy
Ingredients
Sweet potato, raw
1 medium
Chicken breast, skinless, raw
1 medium
Hot & spicy BBQ sauce
1 tablespoon(s)
Reduced Fat Mayonnaise
1 tablespoon(s)
0% fat natural Greek yogurt
1 tablespoon(s)
Lemon Juice, Fresh
1 teaspoon(s)
Cabbage
50 g, finely shredded
Carrots, raw
25 g, grated
Spring Onions
1 medium, finely sliced
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Prick the potato skin several times with a fork. Put on a baking tray and roast for 40-45 minutes until cooked through.
2
Meanwhile, put the chicken and 2 tbsp water in a small ovenproof dish. Cover tightly with kitchen foil and bake for 25 minutes. Drain the cooking juices then cover the chicken in the BBQ Sauce and turn to coat. Re-cover with foil and cook for a further 15 minutes until really tender.
3
Combine the mayonnaise, yogurt and lemon juice in a bowl and season with black pepper. Stir in the cabbage, carrot and spring onion.
4
Shred the chicken using 2 forks. Make a deep cut in the top of the potato and top with the chicken. Serve with coleslaw on the side.
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