Sweet potato with barbecue chicken & slaw
Sweet potato(es), raw
Chicken breast, skinless, raw
WW BBQ Sauce
Reduced Fat Mayonnaise
0% fat natural Greek yogurt
Lemon Juice, Fresh
50 g, finely shredded
25 g, grated
1 medium, finely sliced
- 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.
- 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.
- Combine the mayonnaise, yogurt and lemon juice in a bowl and season with black pepper. Stir in the cabbage, carrot and spring onion.
- 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.