Post

Aug 30, 2016

Ingredients:

2 Medium sized sweet potatoes

1 tablespoon olive oil

1 teaspoon thyme

1/2 teaspoon garlic, finely crushed

Salt and pepper to taste  

100g Mushrooms, diced

1/2 red pepper, chopped into strips

2 Baby marrows, diced

2 spring onions, finely chopped (stem and leaves)  

180g Chicken breast, sliced into strips  

Optional extra:

2 Tablespoons Bulgarian yoghurt

2 Tablespoons low fat cottage cheese  

Method:

1. Pre-heat oven to 200*C.

2. Brush sweet potato under cool, running water, and dry off

3. Gently pierce with a fork all around to allow moisture to escape

4. Mix olive oil, thyme, garlic, salt and pepper together

5. Place sweet potatoes in an oven proof dish, and drizzle with olive oil mixture

6. Bake for 1 hour, until a knife can easily pass through the potato. While the potato is in the oven, heat oil in a pan until hot  

7. Stir fry the chicken, peppers, mushrooms, spring onion and marrows until cooked. Add salt and pepper  

8. Once sweet potato is cooked, cut through and add chicken and vegetables.  

Optional extra to top sweet potato with: Mix Bulgarian yoghurt and cottage cheese, and place a tablespoon on each sweet potato

Serves 2