All you need is an oven and 2 baking trays. Pop your sweet potatoes in, and the rest 30 minutes later. Set your oven timer to click off automatically at 55 minutes. Finish what you're doing (e.g. bath time) and your dinner will still be warm when you're ready to eat.
If you're particularly short on time or have kids hanging off you most of the day, you can easily swap out the chicken for BBQ chook and the roast veggies for a side salad. A really healthy, high fibre, nutrient rich option with less steps.
Ingredients:
Chicken Stuffed Sweet Potatoes
Roast Vegetables
Directions:
Preheat the oven to 200 degrees Celsius
Pierce the sweet potatoes, lightly coat with olive oil, and place them on a baking rack (not baking tray).
Start cooking the sweet potatoes. They take about 50-60 minutes total
While the sweet potatoes are cooking:
Oil a baking tray and lay out the chicken. Coat chicken with garlic, powder, onion powder, paprika, salt and pepper (coat one side, then flip and coat the other)
Lay out your selected roast vegetables on a baking tray and lightly coat with oil, salt and pepper.
After 25-30 minutes place chicken and roast vegetables in the oven..
Once all ingredients are cooked (approximately 50-60 minutes), shred the chicken using 2 forks.
When the sweet potatoes are tender, cut them in half horizontally, but not all the way through, and stuff with the chicken mixture.
Top with avocado and high protein cottage cheese (optional), or your preferred toppings
Serve with roast vegetables
Note: this makes four very large servings or six medium sized servings.
