A classic combo of all my favourites – chicken, sweet potato, hot sauce and guac! Perfect for the party season!
This recipe is Gluten Free, Dairy Free, Paleo & Whole30
1. Begin by prepping the chicken. Combine all of the sauce ingredients in your slow cooker, before adding the chicken.Red Hot Sweet Potato Discs
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Instructions
2. Cover the chicken in the sauce and cook on low for 4–5 hours until the chicken is fully cooked, tender and easily pulls away.
(Alternatively, coat the chicken in the sauce and place an ovenproof dish, bake in the oven at 200°C / 400°F for 25-30 minutes, until fully cooked.)
3. To prep the sweet potatoes, preheat your oven to 200°C / 400°F.
4. Toss the sweet potato in some olive oil and place on a baking dish with a sprinkle of coarse sea salt.
5. Bake in the oven for 20 minutes, flipping halfway through.
6. In a large bowl, mash the avocado with a fork before stirring in the garlic, onion, tomatoes, herbs and spices along with the lime juice, then set aside until your potatoes are fully cooked.
7. Once the potatoes are fully cooked place on a serving plate and top with a heaped spoon of guac on each.
8. Shred the chicken and place on top of the avocado, finishing off with some spring onion. Serve and enjoy!