Baked chicken fajitas sweet potatoes

Serving Time icon
Servings : 6
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Total Time : 90 mins


  • 6 sweet potatoes (about 250g each)
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 300g chicken breast, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 198g tin Green giant sweetcorn, drained
  • Juice of 1 lime
  • A handful fresh coriander, chopped, plus extra to serve
  • 75g mature cheddar cheese, grated
  • 1 avocado, peeled, stone removed and diced
  • 200g salsa, to serve
  • Deep frying pan or saute pan with lid
  • Baking tray
  • Large bowl


  1. Preheat the oven to 200C, 180C fan, gas 6. Place the sweet potatoes onto a baking tray and cook in the oven for 45-50 minutes, until tender.
  2. Heat 1 tbsp of the oil in a large pan and cook the onion and peppers, over a high heat, for 5-6 minutes, until just tender and starting to turn golden. Remove from the pan and place to one side. Heat the remaining oil in the pan and cook the chicken for 5 minutes before stirring the onion and peppers back in. Stir in the garlic, cumin, paprika and sweetcorn and cook for a further 2 minutes.
  3. Cut the sweet potatoes in half and scrape out the middle, leaving a 0.5cm edge. Place the sweet potato flesh into a large bowl and mix together with the chicken mixture, lime juice, and coriander. Season then refill the sweet potatoes and top with the cheese.
  4. Place the sweet potatoes back in the oven and cook for 10-15 minutes, until the cheese has melted. Serve with the avocado and salsa and garnish with the coriander.


  • You can use fajita seasoning instead of the individual spices in the recipe above, if you have it in your cupboard.