Chicken Fajita Baked Sweet Potato (HC)

Ingredients

• 1 medium sweet potato (approx. 170g)
• 30g cheese, grated
• ½ small (or ¼ large) avocado, sliced
• 1 tbsp sour cream
• 1 tbsp fresh coriander, chopped (optional)

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Filling:

• ½ tsp cumin
• ½ tsp dried chilli flakes (adjust to taste)
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp ground coriander
• 1 tsp olive oil
• 1 tsp lime juice (optional)
• 1 chicken fillet, cut into strips
• ½ red onion, sliced
• ½ red pepper, sliced
• ½ green pepper, sliced
• 2 tbsp passata (or 1 tbsp tomato puree)

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Instructions:

For the Potato:

1. Wash the potato thoroughly under running water to remove any dirt.

2. Pat dry with a towel.

3. Pierce the potato several times with a fork to allow steam to escape during cooking.

Air Frying:

1. Preheat your air fryer to 200°C.

2. Place the potato in the air fryer basket.

3. Cook for 35-40 minutes, flipping halfway through the cooking time.

4. Check for doneness by inserting a fork or knife into the centre of a potato; it should be tender all the way through.

5. Once cooked, remove the potato from the air fryer.

6. Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.

Baking:

1. Preheat your oven 200°C.

2. Place the potato directly on the oven rack or on a baking sheet lined with foil or parchment paper.

3. Bake for 45-60 minutes, depending on the size of the potato. Flip halfway through baking to ensure even cooking.

4. The potato is done when it is tender all the way through and the skin is crispy.

5. Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.

For the filling:

1. In a large bowl, mix the cumin, chilli flakes, smoked paprika, oregano, garlic powder, and coriander. Add the olive oil and lime juice, stirring to form a marinade.

2. Toss the chicken strips in the marinade, ensuring they are evenly coated.

3. Add the sliced red onion, red pepper, and green pepper to the bowl, mixing well to coat the vegetables in the spice mixture.

4. Heat a non-stick pan over medium-high heat.

5. Add the chicken and vegetables, cooking for 5–7 minutes until the chicken is cooked through and the vegetables are tender but still slightly crisp.

6. Add the passata (or tomato puree) and cook for a few minutes. Taste and adjust seasoning if needed.

7. To serve, place the baked potato in a bowl and add the cheese inside. 

8. Add the chicken fajita mixture and avocado to the bowl.

9. Top with a dollop of sour cream and a sprinkle of coriander (if using). 

Batch Cooking Tip: This recipe works well for batch cooking! To make more portions, increase the chicken, potatoes, and vegetables according to the number of servings you need.

For the spices and passata, increase gradually and adjust to taste – it’s easier to add than remove.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Dinner

Serves: 1