Greater

Baked Sweet Potato Stuffed With Garlic Chicken, Vegetables and Turmeric Broth Reduction

The easiest winter comfort dinner with simple ingredients, one pan, minimal effort and plenty of goodness.

Yield: Serves: 1–2
Cook: 80 min
Total: 80 min

Ingredients

1 large sweet potato
2 tbsp extra virgin olive oil (divided)
4 cloves garlic (minced)
1/2 red onion (diced)
1/2 red capsicum (diced)
1 cherry tomatoes (halved)

1 chicken breast (diced)
1 bok choy (stem, chopped)
1 tsp paprika
salt (to taste)
pepper (to taste)

1 tbsp turmeric bone broth concentrate (@bestofthebone)
1 splash water

Directions

1
Preheat oven to 200°C.
2
Rub the sweet potato with olive oil, wrap in foil and bake for 45–60 minutes, or until soft and tender.
3
While the sweet potato cooks, heat 2 tbsp olive oil in a pan over medium heat.
4
Sauté garlic and red onion until fragrant and softened.
5
Add chicken breast, paprika, salt and pepper, cooking until lightly golden.
6
Stir through capsicum, cherry tomatoes, bok choy and turmeric bone broth concentrate.
7
Add a splash of water and allow everything to simmer and reduce for around 20 minutes, creating a rich, flavourful sauce.
8
Remove sweet potato from the oven and slice lengthways, gently opening it into a “boat.”
9
Fill generously with the chicken and vegetable mixture.
10
Serve immediately with an extra drizzle of olive oil if desired.

Notes

Rich in protein, fibre, beta-carotene, antioxidants and gut-supportive compounds from garlic, olive oil and bone broth. A comforting, balanced dinner packed with colour and flavour.