Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 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)
- 2teaspoons ground cumin
- 2teaspoons smoked paprika
- 4 cup greens, steamed (to serve)
- 4 cup baby spinach, roughly chopped (or kale, stalks removed)
- 1tablespoons virgin coconut oil
Nutrition per serving
1840kJ / 440Cal
1840 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
34.0grams
Fat
24.6grams
Carbs
18.4grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Divide mixture between hollowed-out potatoes. Return to the oven to heat through or serve as is with steamed greens and lime wedges.
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