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Healthy Food Guide (Australia) - - FRONT PAGE -

Tex-Mex chicken-stuffed sweet potato skins

Serves 4–6 Cost per serve $5.10 Hands-on time 15 min Cook­ing time 1 hour, 45 min gluten free di­a­betes friendly

4 medium (250g each) sweet pota­toes, scrubbed, dried, halved length­ways 1 small red onion, finely chopped 200g chicken breast fil­lets, chopped 1 tea­spoon smoked pa­prika 2 gar­lic cloves, finely chopped 200g mini Roma toma­toes, halved 1 x 125g can sweet corn ker­nels, drained 1 x 400g can no-added-salt kid­ney beans, drained, rinsed ½ cup grated re­duced-fat tasty cheese ¹⁄³ cup co­rian­der leaves 1 small ripe av­o­cado, peeled, diced ¼ cup re­duced-fat sour cream, to serve Lime wedges, to serve

1 Pre­heat oven to 180°C. Line a large bak­ing tray with bak­ing pa­per. Place the sweet pota­toes cut-side up on tray and bake for 50–60 min­utes, or un­til ten­der. 2 Mean­while, spray a large non-stick fry­ing pan with olive oil and set over medium-high heat. Sauté the red onion for 3–4 min­utes un­til soft­ened. Add chicken; cook, stir­ring oc­ca­sion­ally, for 3 min­utes, or un­til browned. Add pa­prika and the gar­lic; cook, stir­ring for 1 minute. Add toma­toes, corn and beans. Stir un­til com­bined. Re­move from heat; set aside. 3 Re­move sweet pota­toes from oven; set aside to cool slightly. Scoop flesh from sweet pota­toes. Roughly chop and add to the bean mix­ture. Set aside. 4 Place sweet potato skins onto the bak­ing tray. Spray with olive oil. Roast for 12–15 min­utes, or un­til just crisp. Spoon the bean mix­ture into sweet potato skins. Sprin­kle with cheese. 5 Bake potato skins in the oven for 30–35 min­utes, or un­til hot, and cheese has melted. Place two sweet potato halves on each serv­ing plate. Top with co­rian­der and av­o­cado, and serve the stuffed pota­toes with sour cream and lime wedges.

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