Stuffed Sweet Potato with Crispy Chicken & Roasted Garlic Yogurt Sauce
Cooking time
50–60 minutes.
Serving
Ingredients:
- approximately 300 g Sweet potato
- 200 g Chicken thighs
- 30 g Panko breadcrumbs
- 10 g Flour
- 15 g Parmesan cheese
- 1 Egg
- approximately 3 ml Cooking spray oil
- approximately 180 g Courgette (zucchini)
- 5 g Sunflower oil
Yogurt Sauce
- 125 g 0% Greek yogurt
- 5 g Honey
- 5 ml Lemon juice
- 1 whole head Garlic
- 5 g Olive oil
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 930kcals
Fat: 26 gg
Carbohydrates: 100 gg
Protein: 68 gg
Stefane Palka
Directions
Step 1
Prick the sweet potato with a fork.
Cut the top off a head of garlic, drizzle with a little oil, wrap it in aluminium foil, and place it in the Air Fryer alongside the sweet potato.
Step 2
Cook at 180°C (355°F) for 50–60 minutes.
Remove the garlic after approximately 40 minutes.
Step 3
Cut the chicken into pieces, then coat it by dipping it successively into:
- seasoned flour (paprika, garlic, onion, oregano),
- beaten egg,
- the panko-Parmesan mixture.
Step 4
Cook the chicken at 180°C (355°F) for 14 minutes, turning halfway through cooking.
Step 5
Slice the courgettes (zucchini) and grill them in a lightly oiled frying pan for about 2 minutes per side.
Step 6
Prepare the sauce by mixing together the Greek yogurt, honey, lemon juice, roasted garlic, olive oil, dill, salt, and pepper.
Step 7
Open the sweet potato and fill it with the grilled courgettes, crispy chicken, and roasted garlic sauce.
