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BBQ Roasted Chicken Breast Stuffed Sweet Potato Boats

Dig into Moira Mac’s BBQ Roasted Chicken Breast Stuffed Sweet Potato Boats — a hearty, flavour-packed meal that’s as satisfying as it is simple. Using our ready-to-eat these boats are loaded with black beans and melted cheese, all nestled in a tender sweet potato shell. It’s one of our favourite roasted chicken breast recipes, perfect for a quick dinner or a weekend feast.
25

min

6

serves

Dinner, Party

Ingredients

  • 1 x 350g Moira Mac’s BBQ Roasted Chicken Breast – sliced or diced
  • 4 medium sweet potatoes, washed
  • 3 tablespoons olive oil
  • 1 small red onion, finely diced
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 tablespoon taco seasoning
  • 1 cup salsa
  • 400g tin black beans
  • 1 cup shredded 3 cheese mix
  • Sour cream, jalapenos, shallots and coriander to serve

Method

  1. Pre heat oven to 200 °C. Grease and line a large baking tray.
  2. Using a fork, pierce the sweet potatoes all over. Place onto prepared tray and drizzle with 1 tablespoon of the oil. Season with salt and pepper.
  3. Bake for 25 mins or until softened. Remove from the oven and set aside to cool slightly. When cool enough the handle, carefully slice each sweet potato in half, lengthways. Scoop out the flesh, reserving the skins. Gently mash in a bowl with 1 tablespoon of oil. Season to taste.
  4. Heat remaining oil in a medium sized fry pan over medium heat. Add the onion and cook for about 2 mins or until softened. Add the garlic and continue to cook for 1 minute. Then stir in the seasoning. Cook for 2 mins until mixed and warm. Add the beans and salsa. Cook, stirring for about 3 – 4 mins.
  5. Divide the mashed sweet potato between the sweet potato skins, top with salsa mix, then add Moira Mac’s BBQ Roasted Chicken Breast and the shredded cheese.
  6. Bake for 5 mins or until the cheese has melted to a golden brown. Remove from the oven, season to taste. Serve with toppings.
  7. Add chopped coriander. Serve over cooked rice and sprinkle with extra coriander and lime wedges.

Recipe Featuring Moira Mac’s

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