Baked Sweet Potato Filled With Chicken and Vegetables Recipe

Name: Baked Sweet Potato Filled With Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (250 g) sweet potatoes (scrubbed); ¼ teaspoon olive oil; 250 g skinless chicken breast halves (cut horizontally in half); 1 ½ tablespoons plain flour (wholemeal or gluten-free plain flour); 250 ml skim milk (1 cup); 200 g broccoli (finely chopped); 1 tablespoon fresh dill (finely chopped); ½ teaspoon lemon zest (finely grated); fresh ground black pepper; 60 g tasty cheese (30% fat-reduced grated); 30 g mixed salad greens (2 cups); 1 lebanese cucumber (peeled into ribbons using a vegetable peeler); 2 teaspoons balsamic vinegar

Servings: persons

2 (250 g) sweet potatoes (scrubbed)
¼ teaspoon olive oil
250 g skinless chicken breast halves (cut horizontally in half)
1 ½ tablespoons plain flour (wholemeal or gluten-free plain flour)
250 ml skim milk (1 cup)
200 g broccoli (finely chopped)
1 tablespoon fresh dill (finely chopped)
½ teaspoon lemon zest (finely grated)
fresh ground black pepper
60 g tasty cheese (30% fat-reduced grated)
30 g mixed salad greens (2 cups)
1 lebanese cucumber (peeled into ribbons using a vegetable peeler)
2 teaspoons balsamic vinegar

1
Preheat oven to 180C (fan forced).
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.
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.
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.
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.
6
Spoon mixture into sweet potato shells and sprinkle the cheese over.
7
Increase oven temperature to 190C (fan forced) and bake the sweet potato for 10 minutes or until the cheese melts.
8
Put the salad leaves, cucumber and vinegar in a medium bowl and toss.
9
Divide the sweet potato between plates and accompany with the salad.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (250 g) sweet potatoes (scrubbed), ¼ teaspoon olive oil, 250 g skinless chicken breast halves (cut horizontally in half), 1 ½ tablespoons plain flour (wholemeal or gluten-free plain flour), and more.

Yes, Baked Sweet Potato Filled With Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sweet Potato Filled With Chicken and Vegetables

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