Mexican Chicken and Sweet Potato Boats

Prep time: 10 Minutes
Cooking time: 1 Hour
Serves: 4 for women or 3 for men


  • 3 large sweet potatoes (600g) or 6 small ones, halved.
  • 600g chicken breast fillets, sliced into strips.
  • 1tablespoon paprika.
  • 1tablespoon ground cumin.
  • 1 tablespoon coconut oil.
  • sea salt and black pepper.
  • juice of lime.
  • 4-5 cups baby spinach or kale, stalks removed, roughly chopped.
  • 6 cups steamed greens, to serve.


  1. Preheat the oven the 220 degrees celsius. 
  2. Cut your sweet potatoes in half and prick the centre of potatoes and place them on a tray lined with baking paper.
  3. Cook in the oven for 1 hour or until the skin has collapsed and the potato is soft. Scoop out some of the flesh from the centre of the potato (reserve for mash).
  4. Meanwhile coat the chicken fillets in spices. Heat coconut oil in a fry pan an cook chicken for 5-7 minutes or until cooked through. Season with salt, pepper and lime juice.
  5. Add spinach/kale to the pan and continue cooking until wilted.
  6. Divide mixture between each hollowed out sweet potato.
  7. Return to the oven to heat through or serve as is with steamed greens.