Recipes
Recipes

Chicken & sweet potato boats

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

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

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(26 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.10 per serving

Nutritional Information

Each 354g serving contains

Energy
1572kj
375kcal
19%
Fat
5.3g
Med
8%
Saturates
2.5g
Med
13%
Sugars
16.6g
High
18%
Salt
0.85g
Med
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

1
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.
2
Preheat the oven to 180C/160C Fan/Gas 4.
3
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.
4
Bake the chicken for 25 minutes, or until cooked through. Shred with two forks.
5
Cut the potatoes in half lengthways and spoon out the flesh. Put the potato-skin 'boats' to one side.
6
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.
7
Bake for 15-20 minutes, or until the cheese is bubbling. Serve with extra coriander and lime wedges.