Serves 2
Ingredients:
150g chicken breast, butterflied
1 red bell-pepper, diced
1 tbsp olive oil
1 tsp garlic granules
1 tsp paprika
a pinch of sea salt
a pinch of ground black pepper
450g sweet potato (1 large or 2 small potatoes)
30g sun-dried tomatoes in oil, drained and chopped
2 spring onions, sliced
40g mozzarella cheese, grated
to serve:
2 tbsps crème fraîche or Greek yoghurt (use dairy free if preferred)
1 spring onion, sliced
Method:
Preheat oven to 200 ̊C/400 ̊F.
Place the chicken breast, bell-pepper, oil, garlic granules, paprika, salt and pepper into a large bowl.
Stir well.
Transfer onto an oven tray.
Place the sweet potato onto a separate baking tray.
Pierce carefully with a small sharp knife.
Bake the sweet potatoes and chicken for 25-35 minutes, or until the chicken and sweet potato is thoroughly cooked.
If the chicken is cooked before the sweet potato, simply transfer the chicken to a plate and cover with foil.
Shred or finely chop the cooked chicken.
Cut the sweet potato in half lengthways.
Spoon the chicken and bell-pepper mixture onto each sweet potato half. Add the spring onions and sun-dried tomatoes.
Top with the cheese.
Bake for 5 minutes or until the cheese is bubbling.
Serve with a dollop of crème fraîche and a sprinkle of chopped spring onion.
Store any leftovers in an airtight container and refrigerate for up to 2 days.