Baked sweet potato with vegetables and chicken

Name: Baked sweet potato with vegetables and chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Sweet potatoes (about 180 g each); 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 250 g Chicken filet; 1 package (450 g) frozen vegetables "Italian style; 100 g Italian style double cream cream cheese; 7-10 Tbsp Pepper; 50 g Feta cheese

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Sweet potatoes (about 180 g each)
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
250 g Chicken filet
1 package (450 g) frozen vegetables "Italian style
100 g Italian style double cream cream cheese
7-10 Tbsp Pepper
50 g Feta cheese

Directions

1
Clean and wash the sweet potatoes and mix them in a bowl with 3 tbsp. oil and 1/2 tsp. salt. Spread the sweet potatoes on a baking tray and bake in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
2
manufacturer) Bake for 25-30 minutes.
3
Meanwhile wash the chicken filet, dab dry and cut into small pieces. Mix the chicken pieces, 2 tablespoons of oil and 1 pinch of salt in a bowl. Heat a large pan, fry the meat for 3-4 minutes, turning it over, and take it out.
4
Add 1 tablespoon of oil and frozen vegetables to the pan, bring to the boil and simmer for 6-8 minutes. Put the chicken back into the pan about 2 minutes before the end of the cooking time. Remove the pan from the heat, stir the cream cheese and 4-5 tbsp. water until smooth and stir into the chicken and vegetable mixture.
5
Season to taste with salt and pepper.
6
Take the sweet potatoes out of the oven and cut them lengthwise. Break open the sweet potatoes and fill them with the vegetable pan. Crumble the feta with your hands and pour over the filling.