David Gillick's recovery recipe: Mexican loaded potato skins with chicken
A recovery recipe to enjoy post race from David Gillick.
2 chicken breast fillets, cut into small bite-sized pieces
juice of ½ lime
1 tsp chilli flakes
1 tsp cayenne pepper
1 large sweet potato, unpeeled
1 tbsp coconut oil + 1 tsp melted
100g sweet peppers, diced
½ small red onion, diced
1 small jalapeño pepper, deseeded and finely diced (optional)
50g crumbled feta cheese
2 tbsp Greek yoghurt
2 tbsp guacamole
Place the chicken in a ziplock bag with the lime juice, chilli flakes and cayenne pepper. Place in the fridge and allow to marinate for at least 1 hour, or overnight if you wish.
Preheat oven to 180°C/350°F/gas mark 4.
Cut the sweet potato in half and place face down on a lined baking tray. Coat with the melted tablespoon of coconut oil. Bake for 45-60 minutes, depending on the size of the potatoes. The flesh should be soft. If you don't have time to cook the sweet potatoes in the oven, you can microwave them for 10-15 minutes.
While the sweet potato is cooking, melt the remaining teaspoon of coconut oil in a large frying pan over a medium heat. Fry the chicken and the juices from the bag for 10 minutes, until the chicken is cooked through.
Add the sweet peppers, diced onion and jalapeño (if using). Remove the pan from the heat once the chicken is cooked right through.
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