Syn Free
low-calorie cooking spray
1 red onion, sliced
3 peppers, sliced
2tbsp water
2 garlic cloves, crushed
1tsp ground cumin
½ – 1tsp chilli powder
1tsp paprika
1 tomato cut into thin wedges
215g can of kidney beans
200g cooked chicken
4 sweet potatoes
Cook 4 large sweet potatoes in a hot oven (220c / fan 200c/gas 7) for 4 minutes or until tender.
Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add one sliced red onion, 3 chopped peppers (any colour) and 2 tbsp water and stir fry for 10 minutes. The water will steam and help to cook the veg.
Stir in 2 crushed garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1 tsp chilli powder and one chopped tomato. Add a splash more water if needed. Add a can of red kidney beans and 200g of cooked skinless chicken and remove from the heat.
Halve the cooked sweet potatoes and scoop out the flesh from the centres. Add to the chicken mixture and stir in. Spoon the mix back into the sweet potato halves and bake for 15-20 minutes. Serve with salad.