CREAMY CAJUN CHICKEN STUFFED SWEET POTATO SKINS

While residing a wholesome lifestyle it could be smooth to fall into ruts with our food. We recognize what meals is healthful and we stay with the flavor mixtures and ingredients that make us sense relaxed. but this may cause boredom and boredom can often lead instantly into the takeaway menu, so keeping your menu thrilling is certainly essential! That’s wherein recipes like these Creamy Cajun bird stuffed candy Potato Skins come in, they’re full of flavour and are first rate for keeping life exciting.

CREAMY CAJUN CHICKEN STUFFED SWEET POTATO SKINS

candy potatoes are a vegetable that is has taken me some time to get on board with. For a long term I averted them like the plague, I’m no longer certain why. i believed they’d taste too earthy and i love ordinary potatoes so never simply noticed the need to change. i used to be talked into making sweet potato fries approximately a yr in the past and observed that I’ve essentially spent years lacking out on one of the tastiest veg available.

sweet potatoes are excessive in nutrition B6, vitamin C AND diet D, not to mention containing iron which allows your immune device. similarly to all of the stuff it does for your insides, it can also help your mood because it’s full of magnesium which allows with rest. candy potato skins also are full of fibre, which makes this recipe even higher.

CREAMY CAJUN CHICKEN STUFFED SWEET POTATO SKINS

Ingredients

  • 2x Large Sweet Potatoes
  • 1x Chicken Breast
  • 1/2 Red Pepper (sliced)
  • 1/2 Yellow Pepper (sliced)
  • 1/2 Onion (sliced)
  • 75g Philadelphia Light
  • 2tsp Cajun Seasoning
  • 1x Spring Onion (sliced small, to garnish)
  • Salt & Pepper (to taste)
  • Fry Light


Instructions

  1. Pierce each sweet potato with a fork length-methods down one aspect. Microwave them for 10 mins, or until tender through the center.
  2. cut every sweet potato in half of and allow to cool.
  3. Scoop out the insides of every potato, leaving about half a CM to a CM around the rims.
  4. Line the potato skins collectively on a baking tray after which spray the opposite half with Fry light.
  5. Layer the peppers and onions and pinnacle with a chicken breast.
  6. Season the chook breast with Cajun seasoning and sprinkle the rest at the vegetables. Spray over with Fry mild.
  7. Bake the entirety inside the oven for 20-25 minutes, or until the hen breast is cooked through.
  8. Shred the fowl with a fork and mix it collectively with the vegetables.
  9. add  thirds of the cream cheese and blend it together with the fowl and veg.
  10. split it evenly between the potato skins and garnish with the relaxation of the cream cheese and spring onions.
  11. enjoy piping warm or store for a cold lunch!