Mexican Chicken & Sweet Potato Boats


  • 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
View Method Mexican Chicken & Sweet Potato Boats


  1. 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.
  2. 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.
  3. Divide mixture between hollowed-out potatoes. Return to the oven to heat through or serve as is with steamed greens and lime wedges.
View Ingredients Mexican Chicken & Sweet Potato Boats
View Method Mexican Chicken & Sweet Potato Boats
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