Chicken-sweet-potato-boats

Chicken & sweet potato boats

Sweet potato mash, BBQ chicken and sweetcorn all in crispy skins and topped with gooey cheese

By , 05 April 2018

(19 votes)

Chicken & sweet potato boats

  • Cook: 1 Hour 30 Mins
    plus marinating

  • Serves: 4

Add to basket
Nutritional Info
Each 354g serving contains

  • Energy

    1570KJ

    375KCAL

    19%

  • Fat

    5.3g

    low

    8%

  • Saturates

    2.5g

    low

    13%

  • Sugars

    16.6g

    low

    18%

  • Salt

    0.85g

    low

    14%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 300g Butcher's Selection British Chicken Breast Fillets
  • 4tbsp Asda Smoky BBQ Marinade & Sauce
  • 2 large sweet potatoes, washed
  • 198g can sweetcorn, drained
  • 10g coriander, chopped, plus extra to serve
  • 80g Asda 50% Less Fat Mature Cheese, grated
  • 1 lime, cut into wedges to serve
Method

  • Put the chicken fillets and the BBQ marinade in a zip-seal bag and leave in the fridge for at least 1 hour, or overnight.

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Pierce the potatoes with a fork and bake on the bottom shelf of the oven for 50-60 minutes. Remove and leave until cool enough to handle.

  • Bake the chicken for 25 minutes, or until cooked through. Shred with two forks.

  • Cut the potatoes in half lengthways and spoon out the flesh. Put the potato-skin 'boats' to one side.

  • Mash the potato flesh, season with black pepper and stir in the chicken, sweetcorn and coriander. Divide between the skins and top with the cheese.

  • Bake for 15-20 minutes, or until the cheese is bubbling. Serve with extra coriander and lime wedges.