Skillet Chicken & Sweet Potato

  • 20 mins

  • Feeds 1

  • 3 Blocks

A vibrant one pot dish for our Chicken Tinga Blocks with bursts of salty feta and fresh herbs.
  • 3 Chicken Tinga Blocks
  • 1 Large Sweet Potato
  • Handful of Feta
  • Small Handful of Coriander
  • 1 Green Chilli
  • ½ Lime
  1. Preheat the oven to 190c.
  2. Chop the sweet potato up into chunks and toss in some oil, salt and pepper. No need to take the skin off!
  3. Place them into a small skillet or small baking tray and pop in the oven for around 15 minutes or until they are nicely cooked through.
  4. Heat up your Chicken Tinga Blocks until piping hot.
  5. When the potato is cooked through, remove from the oven and spoon the Tinga around the skillet. Top with the crumbled feta and return to the oven for 2 or 3 minutes.
  6. Roughly chop the coriander and slice the chilli.
  7. Remove the skillet from the oven, scatter the coriander and chilli over the top and finish with a squeeze of lime.