Mexican Chicken & Sweet Potato Boats
Try these served with steamed greens and lime wedges.
Ingredients
- 3 chicken thighs, sliced into strips
- 2 large sweet potatoes, halved (or 4 small ones)
- 2 lime, 1/2 juiced, 1 cut into wedges (wedges to serve)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 4 cup greens, steamed (to serve)
- 4 cup baby spinach, roughly chopped (or kale, stalks removed)
- 1 tbs virgin coconut oil
Method
- Preheat oven to 220°C. Line a baking tray with baking paper. Prick the centre of potatoes and place them on tray. Cook in the oven for 1 hour or until the skin has collapsed and the potato is soft. Scoop out some of the flesh into a bowl. Reserve to freeze and use at a later date.
- Meanwhile, coat chicken thighs in spices. Heat coconut oil in a frying pan over medium-high heat and cook chicken for 5-7 minutes or until cooked through. Season with salt, pepper and lime juice. Add spinach or kale to the pan and cook until wilted.
- Divide mixture between hollowed-out potatoes. Return to the oven to heat through or serve as is with steamed greens and lime wedges.
