Smoky BBQ Chicken Stuffed Sweet Potatoes | With Juicy Cheddar and Sweetcorn

Preheat the oven to 200 °C (fan oven 180 °C). Wash and scrub the sweet potatoes thoroughly, then prick them in several places with a fork. Lightly brush with 1 tablespoon of olive oil, sprinkle with a little fine salt, place on a baking sheet lined with baking paper, and bake for 40-45 minutes until buttery soft.

Rinse the chicken breast fillets, pat dry, then cut into thinner slices or strips. Season with smoked paprika, granulated garlic, salt, and freshly ground black pepper.

Heat the remaining 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Cook the chicken breast slices for 4-5 minutes per side until they develop a nice golden-brown crust and are cooked through.