Chicken-stuffed sweet potatoes with avocado sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Sweet potato 4 medium, washed 1000 g
- Chicken breast skinless and boneless 500 g
- Red onion peeled 180 g
- Green pepper deseeded 120 g
- Carrot peeled 100 g
- Tomato sauce prepared 150 g
- Avocado flesh 160 g
- Natural yoghurt unsweetened 125 g
- Lemon juice 20 g
- Extra virgin olive oil 15 g roasting, 25 g vegetables, 10 g sauce 50 g
- Water chicken poaching liquid; not served 1200 g
- Parsley 4 g chicken and 4 g finish 8 g
- Salt 1 g in each component 4 g
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Method
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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.
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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.
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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.
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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.
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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.
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