What you will need
- 1 x 350g Moira Mac's Barbecue 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
Instructions
- Pre heat oven to 200C. Grease and line a large baking tray.
- 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.
- 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.
- 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.
- Divide the mashed sweet potato between the sweet potato skins, top with salsa mix, then add Moira Mac's Barbeque Roasted Chicken Breast and the shredded cheese.
- Bake for 5 mins or until the cheese has melted to a golden brown. Remove from the oven, season to taste. Serve with toppings.
- Add chopped coriander. Serve over cooked rice and sprinkle with extra coriander and lime wedges.
Barbeque Roasted Chicken Breast
Moira Mac’s BBQ roasted chicken breast is packed with smoky, bold flavours. This ready to eat chicken breast is tasty, versatile, and perfect for quick lunches, easy dinners, or meals on the go.
350 g