Hearty sweet potato halves are oven roasted and topped with cheesy jalapeños. Sided with BBQ-coated chicken pieces and a zesty radish salad. This bright & beautiful dish is finished off with lashings of chive-infused sour cream. A delicious delight!
BBQ Chicken & Spicy Sweet Potato
BBQ Chicken & Spicy Sweet Potato
with pickled jalapeños & a chive sour cream
Hands on Time: 35 - 55 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- BBQ Sauce
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese
- Lemon
- Radish
- Salad Leaves
- Sliced Pickled Jalapeños
- Sour Cream
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 45-50 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the radish rounds, diced cucumber, the juice from 1 lemon wedge, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
Sweet Potato - 250g
Grated Mozzarella & Cheddar Cheese - 40g
Sliced Pickled Jalapeños - 10g
Fresh Chives - 3g
Sour Cream - 30ml
Salad Leaves - 20g
Radish - 20g
Cucumber - 50g
Lemon - 1
Free-range Chicken Breast - 1
BBQ Sauce - 30ml
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 45-50 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the radish rounds, diced cucumber, the juice from 2 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
Sweet Potato - 500g
Grated Mozzarella & Cheddar Cheese - 80g
Sliced Pickled Jalapeños - 20g
Fresh Chives - 5g
Sour Cream - 60ml
Salad Leaves - 40g
Radish - 40g
Cucumber - 100g
Lemon - 1
Free-range Chicken Breasts - 2
BBQ Sauce - 60ml
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 50-60 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the radish rounds, diced cucumber, the juice from 3 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
Sweet Potato - 750g
Grated Mozzarella & Cheddar Cheese - 120g
Sliced Pickled Jalapeños - 30g
Fresh Chives - 8g
Sour Cream - 90ml
Salad Leaves - 60g
Radish - 60g
Cucumber - 150g
Lemon - 1
Free-range Chicken Breasts - 3
BBQ Sauce - 90ml
ROASTED SWEET POTATOES
Preheat the oven to 220°C. Place the sweet potato halves, cut-side up, on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 50-60 minutes.
CHEESY JALAPEÑOS
Place the grated cheese into a bowl and combine with the chopped jalapeños (to taste). Set aside.
CHIVEY, CREAMY DRIZZLE
In a small bowl, combine the chopped chives with the sour cream, a drizzle of oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SIMPLE SALAD
Place the rinsed leaves in a salad bowl and toss through the radish rounds, diced cucumber, the juice from 4 lemon wedges, a sweetener, a drizzle of olive oil and seasoning. Set aside.
LOADED TATERS
When the sweet potatoes have 10 minutes remaining, remove from the oven and evenly top the potato halves with the jalapeño & cheese mixture. Return to the oven for the remaining time or until the cheese is golden and melted.
BBQ CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden and through, 1-2 minutes per cooked side. During the final minute, baste the chicken strips with a knob of butter and the BBQ sauce. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
TIME TO DINE
Plate up the cheesy sweet potato halves sided with the BBQ basted chicken and any remaining pan juices. Pile up the fresh salad and drizzle the chive sour cream over everything. Serve any remaining lemon wedges on the side. Wow, Chef!
Sweet Potato - 1kg
Grated Mozzarella & Cheddar Cheese - 160g
Sliced Pickled Jalapeños - 40g
Fresh Chives - 10g
Sour Cream - 120ml
Salad Leaves - 80g
Radish - 80g
Cucumber - 200g
Lemon - 1
Free-range Chicken Breasts - 4
BBQ Sauce - 120ml
Woolies Products in this dish
