Stuffed sweet potatoes with cranberry chicken

Stuffed sweet potatoes with cranberry chicken

This recipe satisfies a need for carbs without being too stodgy, as it replaces the traditional baked potato with sweet potatoes.The cranberries add a natural sweetness to this tasty meal.

You’ll need to pre-bake your potatoes – typically for about 45 minutes to an hour in the oven before you’re ready to add the chicken filling.

You’ll need:

4 sweet potatoes, previously baked

1tbsp olive oil

2 chicken breasts, diced

225g of fresh spinach, chopped

a good handful of fresh cranberries

1/4  tsp. ground nutmeg

Sea salt and freshly ground black pepper

Method:

Preheat your oven to 375°F.

Heat the olive oil in a large frying pan and add the diced chicken until it’s just cooked through. Add the cranberries and cook until soft. Add the spinach and nutmeg and stir until the spinach has wilted.

Place the potatoes on a baking sheet and cut them open before dividing the filling equally among them.

Season and bake for around 15 minutes.

 


The Author

Laura Briggs

Laura is a fitness writer who loves running, strength training, Pilates and Yoga. When she's got time to herself you might find her knitting, or in the kitchen trying out an elaborate recipe - healthy of course!.

Comments

Michael A.
8 August 2017

Michael A.

This sounds quick, easy and healthy. I don't see fresh cranberries around much though, but I assume I can use frozen?

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