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Recipe of the Week 11.14.16

Prep Time: 5 minutes

Cook Time: 60 minutes

Yield: 8 servings


  • 3 chicken breasts

  • 4 medium sized sweet potato

  • 1 avocado (diced)

  • 2 TBSP of Sriracha Sir Kengington's Mayonnaise ( see link below for more information)


  1. Preheat oven to 400 degrees F.

  2. Wash the sweet potatoes and pierce with a fork. Place sweet potatoes on a baking pan and cook for 60 minutes.

  3. While the sweet potatoes are cooking, place chicken breasts in the pressure cooker and cook for 35-40 minutes (If you do not have a pressure cooker, brush the chicken with 1-2 TBSP of olive oil and place in the oven with the sweet potatoes for 25-30 minutes).

  4. When the chicken is done, place the chicken breast in a large bowl and peel apart with a fork to create shredded chicken.

  5. Add the 2 TBSP of Sriracha Sir Kensington's Mayonnaise and diced avocado to the chicken and mix well.

  6. Remove the sweet potatoes from the oven and cut each one lengthwise.

  7. Add the chicken mixture to the top of the sweet potato and enjoy!


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