Baked Sweet Potato Filled With Chicken and Vegetables

From Australian BH&G Diabetic Living.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 2 (250 g)  sweet potatoes (scrubbed)
• 1⁄4 teaspoon olive oil
• 250  g skinless chicken breast halves (cut horizontally in half)
• 1 1⁄2 tablespoons plain flour (wholemeal or gluten-free plain flour)
• 250  ml skim milk (1 cup)
• 200  g broccoli (finely chopped)
• 1  tablespoon fresh dill (finely chopped)
• 1⁄2 teaspoon lemon zest (finely grated)
•  fresh ground black pepper
• 60  g  tasty cheese (30% fat-reduced grated)
• 30  g  mixed salad greens (2 cups)
• 1  lebanese cucumber (peeled into ribbons using a vegetable peeler)
• 2  teaspoons  balsamic vinegar

Directions

1. Preheat oven to 180C (fan forced).
2. Wrap sweet potato in foil and put on a baking tray and bake for 30 to 40 minutes or until just tender and then set aside to cool.
3. Brush the oil over a medium non-stick frying pan and heat on medium and add the chicken and cook on each side for 3 minutes or until cooked through and then side aside for 5 minutes and then thinly slice.
4. Put the flour in a small saucepan and gradually whisk in the milk and cook over a medium heat, whisking for 4 minutes or until the sauce thickens and comes to a simmer and then remove the pan from heat and stir in broccoli.
5. Line a baking tray with baking paper and split sweet potatoes in half and scoop out flesh, leaving a 2cm boarder all around and finely chop the flesh and then add to the sauce and then add the chicken dill and lemon zest and season with pepper and stir to combine.
6. Spoon mixture into sweet potato shells and sprinkle the cheese over.
7. Increase oven temperature to 190C (fan forced) and bake the sweet potato for 10 minutes or until the cheese melts.
8. Put the salad leaves, cucumber and vinegar in a medium bowl and toss.
9. Divide the sweet potato between plates and accompany with the salad.