Chicken fajita stuffed potatoes

Serves: 6
Time to make: 1 hr 5 mins
( Hands-on time: 15 mins )

Total cost: $ 34.80 / $ 5.80 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

6 large potatoes or kumara
spray oil
2 tablespoons olive oil
juice of 1 lime, or 3 tablespoons lemon juice
2 teaspoons chilli powder
1½ teaspoons cumin
2 cloves garlic, finely chopped
600g chicken thighs, sliced
2 red onions, sliced
1 capsicum, roasted, sliced (store-bought is fine)
400g frozen stir-fry vegetables
400g can baked beans
6 tablespoons low-fat plain yoghurt, to serve
¹/³ cup chopped fresh coriandercilantroX or parsley, to serve

Nutrition Info

Kilojoules 1840kJ
Calories 440cal
Protein 31g
Total fat 13g
Saturated fat 3g
Carbohydrates 45g
Sugars 9g
Dietary fibre 11g
Sodium 500mg
Calcium 110mg
Iron 4.5mg

Instructions

1 Preheat oven to 200°C. Prick potatoes or kumara all over and spray with oil. Bake for 45 minutes, or until cooked through.

2 Meanwhile, in a bowl, combine 1 tablespoon of the olive oil, the juice, spices and garlic. Add chicken. Toss and leave to marinate for 20 minutes, or until needed.

3 When the potatoes have about 20 minutes left, in a pan, heat remaining oil over medium. Add onion and cook for 5 minutes until softened. Remove from pan and keep warm.

4 Add half of the chicken to pan. Cook until golden, remove from pan and set aside. Repeat with remaining chicken. Return all chicken to pan, add onion and vegetables. Stir-fry for a further 3-4 minutes, until heated through. Add baked beans and cook for a final 3-4 minutes.

5 Remove potatoes from oven, cut in half and divide among 6 plates. Spoon over chicken and vegetable filling. Serve with yoghurt and chopped coriander.

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