Chicken Filled Sweet Potato Skins


  • 1 sweet potato
  • 1 tsp Knorr Aromat or similar seasoning
  • 125-150g cooked chicken breast
  • 100g Total 0%
  • 1 cup spinach, steamed


Pierce the potato 5-6 times on either side and microwave it for 5 minutes, turning it halfway through. In the meantime prepare the grill to cook the chicken breast (George Foreman takes about 7 minutes). Once the potato is cooked, cut it in half, scoop out the flesh and mash it with a fork. However, if you’d like your potato skins crispy, you can then grill them in the oven for an additional 10 minutes on 220C. Once you’ve mashed the potato, refill the potato skins and cover with steamed spinach. Shred the grilled chicken into a bowl, sprinkle with seasoning then mix with yoghurt. Top potato halves with the chicken mix, chop some parsley on top and enjoy!

Duplicate this recipe as many times as required to satisfy all the hungry people in your household!

Energy: 314kcal, 51g protein, 20g carbs, 3g fat.

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