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Baked Sweet Potato Filled With Chicken and Vegetables

Here's how you make Baked Sweet Potato Filled With Chicken and Vegetables
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  • Servings: 2
  • Prep: 15m
  • Cook: 1h
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 250 grams sweet potatoes (two potatoes, scrubbed)
  • 1/4 teaspoon olive oil
  • 250 grams fresh skinless chicken breast halves (cut horizontally in half)
  • 1 1/2 tablespoons all-purpose flour (plain wholemeal or gluten-free plain flour)
  • 250 ml fat-free milk (1 cup)
  • 200 grams fresh broccoli (finely chopped)
  • 1 tablespoon fresh dill (finely chopped)
  • 1/2 teaspoon lemon zest (finely grated)
  • Fresh ground black pepper
  • 60 grams reduced-fat tasty cheese (30% fat-reduced grated)
  • 30 grams mixed salad greens (2 cups)
  • 1 cucumber (lebanese cucumber, peeled into ribbons using a vegetable peeler)
  • 2 teaspoons balsamic vinegar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 180C (fan forced).

  • Step 2: Wrap sweet potato in foil and put on a baking tray and bake for 30 to 40 minutes or until just tender and then set aside to cool.

  • Step 3: Brush the oil over a medium non-stick frying pan and heat on medium and add the chicken and cook on each side for 3 minutes or until cooked through and then side aside for 5 minutes and then thinly slice.

  • Step 4: Put the flour in a small saucepan and gradually whisk in the milk and cook over a medium heat, whisking for 4 minutes or until the sauce thickens and comes to a simmer and then remove the pan from heat and stir in broccoli.

  • Step 5: Line a baking tray with baking paper and split sweet potatoes in half and scoop out flesh, leaving a 2cm boarder all around and finely chop the flesh and then add to the sauce and then add the chicken dill and lemon zest and season with pepper and stir to combine.

  • Step 6: Spoon mixture into sweet potato shells and sprinkle the cheese over.

  • Step 7: Increase oven temperature to 190C (fan forced) and bake the sweet potato for 10 minutes or until the cheese melts.

  • Step 8: Put the salad leaves, cucumber and vinegar in a medium bowl and toss.

  • Step 9: Divide the sweet potato between plates and accompany with the salad.

We hope you enjoy this recipe!

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