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Chicken Chipotle Sweet Jacket Potato

by Anthea Malialis from Super Home Cook

Spicy chipotle chicken is paired with a bright yogurt sauce and sweetcorn to make a delicious topping over baked sweet potato. Serve this for an easy and comforting weeknight dinner.

Introduction

Spice up your dinner with this sweet jacket potato! Juicy, seasoned chicken, fluffy sweet potato, creamy yoghurt herb sauce, and a zesty sweetcorn topping. Perfect for a cosy night in or a healthy midweek treat.

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Ingredients

2 large sweet potatoes
2 tbsp olive oil
sea salt
For the chicken
2 chicken breasts or 4 boneless, skinlesschicken thighs, cubed
1 sachet of fajita seasoning
1 tbsp garlic granules
1 tbsp onion granules
1 tsp adobo seasoning
1 tbsp tomato purée
1 tbsp ketchup
For the green yoghurt sauce
40g coriander, chopped
40g parsley, chopped
1 garlic clove, chopped
juice of ½ lime
100g Greek yoghurt
1 spring onion, finely chopped
For the sweetcorn mix
198g tin of sweetcorn, drained
200g cottage cheese
40g coriander, chopped
1 tsp Tajín seasoning

Method

Preheat the oven to 200°C/180°C fan. Pierce the sweet potatoes all over with a fork. Rub them with olive oil and salt, then bake them for 45–60 minutes until soft.

In a bowl, mix the chicken with all the remaining ingredients. Transfer to a baking tray and cook alongside the potatoes for 20 minutes, or until cooked through.

Mix all the ingredients for the yoghurt sauce together until smooth.

Stir the drained sweetcorn in with the cottage cheese, coriander and Tajín seasoning.

When the sweet potatoes are done, open them up and fluff the inside. Add the cooked chicken and top with the sweetcorn mixture. Drizzle the green yoghurt sauce over the top and serve immediately.

TIP: I serve mine with 40g four-chilli cheese mix, a handful of rocket leaves, a red onion salad and a squeeze of lime, but you can serve with whatever you like.

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