I found a recipe for Chipotle Chicken on Pinterest, and it looked good, I was always told you eat with your eyes. I decided to adapt it for Slimming World.
You have the spiciness and smokiness of the chipotle and the sweetness of the sweet potato with a tang from the cheese.
I also had some rice left over from last nights meal so decided to mix that in too, and it works very well.
The whole dish is 1 syn on extra easy, so if serving two it's only ½ syn per person.
Preheat oven 200c, 400f, gas mark 5
2 large sweet potatoes baked
2 chicken breasts roasted and shredded
2 tbsp chipotle paste 1 syn
1 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano
1 tbsp lime juice
2 garlic cloves grated
salt and pepper
8oz mushrooms chopped
1 red pepper chopped
1 onion chopped
1 cup cooked rice
handful coriander leaves
80g reduced fat cheese
Mix together the chipotle paste, chilli powder, ground cumin, dried oregano, lime juice and grated garlic, season with salt and pepper, set aside.
In a frying pan sprayed with frylight fry the onions till golden, add the mushrooms and fry till golden, then add the red peppers, fry for 2 minutes, stir in the chicken, rice, coriander and sauce, heat through for 2 minutes.
Cut the sweet potatoes in half, scoop out most of the middle, spray the inside of the skins with frylight and put back in the oven for 10 minutes. Save the middles for another meal.
Stuff the potato with the chicken mix then bake for 10 minutes, sprinkle with the cheese and put bake in the oven till the cheese has melted.
Serve with a green salad.