Loaded Sweet Potatoes




532 per portion


150g chicken breast, butterflied

1 red bell-pepper, diced

1 tbsp olive oil

1 tsp garlic granules

1 tsp paprika

a pinch of sea salt

a pinch of ground black pepper

450g sweet potato (1 large or 2 small potatoes)

30g sun-dried tomatoes in oil, drained and chopped

2 spring onions, sliced

40g mozzarella cheese, grated

to serve:

2 tbsps crème fraîche or Greek yoghurt (use dairy free if preferred)

1 spring onion, sliced

How To

Preheat oven to 200˚C/400˚F. Place the chicken breast, bell-pepper, oil, garlic granules, paprika, salt and pepper into a large bowl. Stir well. Transfer onto an oven tray.

Place the sweet potato onto a separate baking tray. Pierce carefully with a small sharp knife.

Bake the sweet potatoes and chicken for 25-35 minutes, or until the chicken and sweet potato is thoroughly cooked. If the chicken is cooked before the sweet potato, simply transfer the chicken to a plate and cover with foil.

Shred or finely chop the cooked chicken. Cut the sweet potato in half lengthways.

Spoon the chicken and bell-pepper mixture onto each sweet potato half. 

Add the spring onions and sun-dried tomatoes. Top with the cheese.

Bake for 5 minutes or until the cheese is bubbling.

Serve with a dollop of crème fraîche and a sprinkle of chopped spring onion.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

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