Mexican Chicken filled Baked Sweet Potato – Gluten Free
This is another amazing dinner made from a simple paste that can be made in minutes.
There is no oil, salt (optional stock cube), sugar or flour added. In fact it is made from mostly blended vegetables.
Change the chicken to any fish or prawns if you prefer. You can also use your favorite veggies and leave the meat and fish our altogether if you are catering to vegetarian.
This also goes well with pasta, rice or cold in a sandwich or wrap.
Ingredients
3 breasts of chicken
3 good sized sweet potatoes
2 peppers, red, green or yellow.
4 spring onions
2 tsp garlic paste or 2 cloves
2 tsp ginger paste or 1/2 piece fresh
1 tsp ground cumin
1 tsp garlic powder/granules
1 tsp oregano
1 tbsp smoked paprika
1 tsp paprika
1 tsp onion powder or 1/2 tsp onion salt (optional)
1/2 tsp celery salt (Tesco, Optional)
1/2 tsp cayenne
1/4 tsp white pepper
1 veg stock cube
200g cream cheese, low fat is fine but may split.
Instructions
1
Pre-heat your oven to 180C or GM4
2
Pierce the sweet potatoes with a fork as best you can. Be careful!
Pop them in the oven for around 45 minutes until soft.
Pop them in the oven for around 45 minutes until soft.
3
Meanwhile.. Dice the chicken into small cubes. Do this by cutting 4 log strips then turning these to the side and cutting into small cubes.
4
Add the peppers, spring onions, garlic, ginger and all the spices to a food processor and blend till it turns into a paste.
5
Fry this on a dry non stick pan with the chicken, you don’t need oil.
6
When the chicken turns white add the cream cheese and stock cube and stir well over a very low heat. Allow to simmer on the lowest heat for 10 minutes.
7
Remove the baked sweet potatoes from the oven. They will be very very hot so be careful! Slice each in half then remove the center and place in a bowl.
8
Mash the sweet potato with some salt and pepper to taste then return to the skins and place each half on a plate.
9
Serve the Mexican chicken on top with some fresh chopped coriander on top.
10
It goes great with a nice side salad. My Vibrant summer salad is particularly good with it.
