By Clare Keating
All Bodies Nutritionist & Ex-Chef
Serves 4, GF
Cals: 463, Protein: 40.7g, Carbs: 58.1g, Fat: 4.4g
Ingredients:
· 4 small sweet potatoes
· 500g chicken breast
· 1 tsp garlic
· 400g tin black beans
· 400g tin corn kernels
· 4 tbsp Greek yoghurt
Sauce:
· ½ cup salt-reduced tomato sauce
· 1 tbsp paprika
· 1 1.2 tbsp Worcester sauce
· 1 tbsp sugar
· 1 tsp apple cider vinegar
· 1 ½ tbsp dijon mustard
· 1 tsp garlic
Method:
1. Preheat an oven to 180c.
2. Pierce the sweet potatoes with a fork a few times and place on a lined baking tray and bake for 1 ½ hours.
3. Meanwhile, fill a medium-sized pan with water and bring to the boil over high heat. Add the 1 tsp of garlic and chicken breast to the pan, reduce heat to a simmer and cook for 35 minutes.
4. In a bowl combine all the sauce ingredients and mix well. Shred the cooked chicken breasts and add to the sauce with the drained corn kernels and black beans.
5. Cut open the cooked sweet potatoes and fill with ¼ of the chicken mixture and 1 tbsp of Greek yoghurt.