Chicken fajita stuffed potatoesReviewed by our expert panel
(at time of publication)
- 6 large potatoes or kumarasweet-potatoX
- spray oil
- 2 tablespoons olive oil
- juice of 1 lime, or 3 tablespoons lemon juice
- 2 teaspoons chilli powder
- 1½ teaspoons cumin
- 2 cloves garlic, finely chopped
- 600g chicken thighs, sliced
- 2 red onions, sliced
- 1 capsicum, roasted, sliced (store-bought is fine)
- 400g frozen stir-fry vegetables
- 400g can baked beans
- 6 tablespoons low-fat plain yoghurt, to serve
- ¹/³ cup chopped fresh coriandercilantroX or parsley, to serve
1 Preheat oven to 200°C. Prick potatoes or kumara all over and spray with oil. Bake for 45 minutes, or until cooked through.
2 Meanwhile, in a bowl, combine 1 tablespoon of the olive oil, the juice, spices and garlic. Add chicken. Toss and leave to marinate for 20 minutes, or until needed.
3 When the potatoes have about 20 minutes left, in a pan, heat remaining oil over medium. Add onion and cook for 5 minutes until softened. Remove from pan and keep warm.
4 Add half of the chicken to pan. Cook until golden, remove from pan and set aside. Repeat with remaining chicken. Return all chicken to pan, add onion and vegetables. Stir-fry for a further 3-4 minutes, until heated through. Add baked beans and cook for a final 3-4 minutes.
5 Remove potatoes from oven, cut in half and divide among 6 plates. Spoon over chicken and vegetable filling. Serve with yoghurt and chopped coriander.
Make it gluten free: Check ground spices and baked beans are gluten free.
The chicken can be marinated for longer for a more intense flavour.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 11g
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