Fajita-Loaded Caramelised Sweet Potatoes

Ingredients

• 2 sweet potatoes (Scrubbed and cut lengthways)
• olive oil spray (For spraying the potatoes)
• sea salt (To taste; rubbed onto the potatoes)
• 2 bell peppers (Diced)
• 1 red onion (Diced)
• 1 tsp olive oil
• 380 g chicken breast (Cubed)
• 1 packet fajita seasoning (Packed; packet size not specified)
• 60 g reduced-fat cheddar
• 2 mini guacamole pots (Holy Moly brand)
• 2 spring onions
• 100 g tenderstem broccoli

Steps

1. 1

   Scrub the sweet potatoes, then cut each lengthways. Spray them with olive oil spray and rub with sea salt.

2. 2

   Place the potatoes on a lined baking tray and bake at 190°C for 45–60 minutes.

3. 3

   Combine the cubed chicken with the teaspoon of olive oil and the packed fajita seasoning. Mix well to coat.

4. 4

   Cook the chicken over medium heat. Once it is partially cooked, add the diced bell peppers and red onion.

5. 5

   Continue cooking until the vegetables are soft and the chicken is cooked through.

6. 6

   Leave the baked potatoes on the tray for 10 minutes so they caramelise further.

7. 7

   Load the potatoes with the cooked fajita chicken and vegetables, cheddar, mini guacamole, spring onions, and tenderstem broccoli, as shown.

Notes

The description does not specify how the tenderstem broccoli is cooked or exactly how the toppings are arranged; it only says to load the potatoes as shown. Fajita seasoning packet size is not given.

Nutrition per serving

• dinner
• main
• high-protein
• Mexican-inspired
• baked
• comfort food