ingredients
9
count
nutrition
430
calories
total protein (g)
40
per serving
serves
4
servings
method ingredients
ingredients
- 4 medium sweet potatoes (about 800 g total), scrubbed and halved lengthwise
- 400 g cooked chicken breast, shredded or cubed
- 300 g Glenisk Irish Strained High Protein (Lactose Free) Plain Yogurt
- 2 tbsp olive oil
- 2 tsp smoked paprika or chilli flakes
- Juice of 1 lemon
- Sea salt & cracked pepper, to taste
- Fresh parsley, coriander, or microgreens to garnish
- Optional: drizzle of honey or chilli oil for contrast
recipe steps
- Bake the sweet potatoes: Heat oven to 200 °C / 400 °F. Rub the halved sweet potatoes with a bit of olive oil and bake cut-side down for about 35–40 minutes until tender and golden.
- Prepare the yogurt dressing: In a medium bowl, whisk together Glenisk yogurt, remaining olive oil, lemon juice, paprika, salt, and pepper. Adjust seasoning to taste.
- Warm the chicken: Gently heat the shredded chicken in a skillet or ovenproof dish until just warm, seasoning lightly with salt and pepper.
- Assemble: Arrange the baked sweet potatoes on a serving platter, cut-side up. Top each with chicken, then spoon over the yogurt sauce.
- Finish beautifully: Sprinkle with herbs and add an optional drizzle of honey or chilli oil for extra flair. Serve warm and watch the platter disappear.
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