Ingredients
Method
- Preheat oven to 200°C. Toss sweet potato wedges in 1 tbsp of oil and season with salt and pepper. Spread over a large lined oven tray. Roast for 20 minutes until tender and edges are golden brown.
- Heat remaining oil in a heavy based shallow casserole dish. Sauté sliced onion for 3 minutes, until soft. Stir through taco spice mix and cook for 1 minute.
- Pour in Ardmona Diced Tomatoes and BBQ sauce. Add chilli flakes to taste. Stir together and bring to simmer.
- Nestle chicken tenderloins into sauce mixture. Reduce heat to low, place lid on dish and simmer for 12 minutes or until chicken is cooked through. Remove from heat.
- Using 2 forks, roughly shred chicken in pan and mix through sauce.
- Scoop chilli chicken into a bowl. Dollop with sour cream. Scatter avocado, diced onion and coriander. Serve with sweet potato wedges and corn chips if desired.
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