Easy

Chicken-stuffed sweet potatoes with avocado sauce

Name: Chicken-stuffed sweet potatoes with avocado sauce
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 1000 g Sweet potato (4 medium, washed); 500 g Chicken breast (skinless and boneless); 180 g Red onion (peeled); 120 g Green pepper (deseeded); 100 g Carrot (peeled); 150 g Tomato sauce (prepared); 160 g Avocado (flesh); 125 g Natural yoghurt (unsweetened); 20 g Lemon (juice); 50 g Extra virgin olive oil (15 g roasting, 25 g vegetables, 10 g sauce); 1200 g Water (chicken poaching liquid; not served); 8 g Parsley (4 g chicken and 4 g finish); 4 g Salt (1 g in each component)

Total time1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Natural yoghurt. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

Rating Not yet rated

Baked sweet potatoes with shredded chicken and tomato vegetables, served with a fresh avocado, yoghurt and lemon sauce.

Jump to steps

25 minpreparation and possible waiting

55 mincooking

4servings

2.405 kcalwhole recipe

601 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Heat the oven to 200°C. Pierce the sweet potatoes, rub with 15 g oil and 1 g salt and bake for 45-55 minutes until a knife slides in easily. Timing depends on thickness.
Place the chicken in a saucepan with the 1200 g water, 4 g parsley and 1 g salt. Bring to a very gentle simmer and cook for 18-22 minutes until the centre reaches 74°C.
Lift out, cool slightly and shred. The liquid is not part of the dish; cool and refrigerate it if keeping for another use.
Finely slice the red onion, green pepper and carrot. Soften in 25 g oil with 1 g salt for 15 minutes.
Add all the shredded chicken and tomato sauce and cook for 5 minutes.
Mash all the avocado flesh and mix with the yoghurt, lemon juice, remaining 10 g oil and final gram of salt. Keep this sauce covered in the fridge until serving.
Split the baked sweet potatoes lengthways without separating the halves completely. Loosen the flesh with a fork and divide all the chicken filling between them.
Add all the avocado sauce and finish with the reserved 4 g parsley. Serve one sweet potato per person.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.