150g chicken breast, butterflied 1 red bell-pepper, diced
1 tbsp olive oil
1 tsp garlic granules

1 tsp paprika
a pinch of sea salt
a pinch of ground black pepper
450g sweet potato (1 large or 2 small potatoes)
30g sun-dried tomatoes in oil, drained and chopped
2 spring onions, sliced
40g mozzarella cheese, grated
to serve:
2 tbsps crème fraîche or Greek yoghurt (use dairy free if preferred) 1 spring onion, sliced

Preheat oven to 200 ̊C/400 ̊F.

Place the chicken breast, bell-pepper, oil, garlic granules, paprika, salt and pepper into a large bowl. Stir well. Transfer onto an oven tray.

Place the sweet potato onto a separate baking tray. Pierce carefully with a small sharp knife.

Bake the sweet potatoes and chicken for 25-35 minutes, or until the chicken and sweet potato is thoroughly cooked. If the chicken is cooked before the sweet potato, simply transfer the chicken to a plate and cover with foil.

Shred or finely chop the cooked chicken. Cut the sweet potato in half lengthways.

Spoon the chicken and bell-pepper mixture onto each sweet potato half. Add the spring onions and sun-dried tomatoes. Top with the cheese.

Bake for 5 minutes or until the cheese is bubbling.
Serve with a dollop of crème fraîche and a sprinkle of chopped spring onion. Store any leftovers in an airtight container and refrigerate for up to 2 days.