Sweet Potatoes Split with Chicken Avo

Sweet Potatoes Split with Chicken & Avocado

Mains

Serves

4

Prep Time

15 mins

Cook Time

45-55 mins

  • 1kg sweet potato, unpeeled
  • 2 tbs olive oil
  • 2 tbs fajita seasoning
  • 500g chicken breast fillet, trimmed
  • 2 ripe avocadoes
  • 1 bunch chives, chopped
  • 1 bunch flat leaf parsley, chopped
  • 1 bunch coriander, chopped
  • 1 long red chilli, finely chopped
  • 1 bunch flat leaf parsley, chopped
  • ⅓ cup whole egg mayonnaise
  • Lime wedges, to serve

1

Preheat oven 200 degree fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with a little of the olive oil. Season well with salt and freshly ground black pepper.

2

Put into a roasting pan. Roast 40-55 minutes or until they are tender all the way through to the centre.

3

Meanwhile, sprinkle the seasoning over both sides of the chicken. Heat a frying pan over medium heat. Add remaining oil and chicken. Cook 5-6 minutes each side or until cooked through. Set pan aside for 10 minutes then shred the chicken. Tossing the shredded chicken in the warm pan juices.

4

Smash the avocados, stir in 1 tablespoon each of chives, parsley and coriander. Season. Stir the chilli through the mayonnaise.

5

Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in chicken and avocado. Drizzle with mayonnaise and serve with remaining herbs and lime.