Baked sweet potato with chilli chicken & avocado salsa

Prep 20 minutes l Cook 1 hour PersonalPoints range: 0-6

SERVES 1

• 150g sweet potato

• Calorie-controlled cooking spray

• ½ red onion

• 1 celery stick l ½ garlic clove, crushed

• ½ red chilli, deseeded and finely chopped

• ¼ tsp ground cumin

• 230g tin chopped tomatoes

• 60g skinless grilled chicken breast, shredded FOR THE SALSA

• 20g avocado, chopped

• 1 tsp chopped fresh coriander

PREHEAT the oven to 200c/ fan 180c/gas 6. Line a large baking tray with baking paper. Place the sweet potato on the prepared tray and bake for 1 hour or until cooked through. Meanwhile, mist a non-stick frying pan with cooking spray and set over a medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant. Now add the tinned tomatoes and bring to the boil. Reduce the heat and simmer, covered, stirring occasionally, for 10 minutes or until the sauce is thickened. Add the chicken and cook, uncovered, for 2 minutes, until heated through. To make the salsa, combine the avocado and coriander in a small bowl. Cut a lengthways slit in the potato and squeeze to open. Fill with the chicken mixture and serve topped with avocado salsa.