Baked Sweet Potatoes with Chicken & Jalapeño Slaw
A soft baked sweet potato piled with shredded chicken and a slaw with real heat and crunch.
Gluten-free
1 hr(15m prep, 45m cook)
4 servings
easy
Ingredients
4 servings
Method
Tips & swaps
- • Use a rotisserie chicken to make this even quicker.
- • Leave the jalapeño seeds in if you like more heat, or swap for a milder green chilli.
Storage & reheating
The chicken and slaw keep separately in the fridge for 2 days; bake potatoes fresh where possible.
Nutrition (per serving)
360
Kcal
26g
Protein
48g
Carbs
6g
Fat
8g
Fibre
Estimated values, for guidance only. Contains: Milk.
