The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chipotle Pulled Chicken with Roast Sweet Potatoes & Avocado Salsa
Spicy, smoky, chipotle-pulled chicken. Starring our high-quality British chicken breast on top of roasted sweet potatoes. Finish with avocado salsa with zingy lime. A properly satisfying supper.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 avocado
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 British Free Range chicken breasts
- 1 sweet potato
Nutritional Information
Calories: 646
Protein: 49g
Carbs: 57g
Fat: 26g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 tsp dried oregano (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp tomato purée (use half)
- 1 onion (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 unwaxed lime (use half)
- 1 avocado (use half)
- 1 British Free Range chicken breast
- 1 sweet potato (use half)
Nutritional Information
Calories: 646
Protein: 49g
Carbs: 57g
Fat: 26g
Chipotle Pulled Chicken with Roast Sweet Potatoes & Avocado Salsa
Spicy, smoky, chipotle-pulled chicken. Starring our high-quality British chicken breast on top of roasted sweet potatoes. Finish with avocado salsa with zingy lime. A properly satisfying supper.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small lidded saucepan, a small bowl & a measuring jug
Roast the sweet potato
- Halve the sweet potato and cut a deep cross into the flesh (careful not to cut all the way through)
- Place onto the lined baking tray, skin-side up, drizzle with 1 tsp oil and season with a pinch of salt
- Roast for 30-35 mins / air fryer 20-25 mins, until the skin is crispy and the middle is completely soft
Poach the chicken
- Pour 500ml hot water (250ml for 1 person) into the small saucepan, along with half the stock powder
- Submerge the chicken in the stock (add more water, if needed). Cover with a lid and simmer for 20 mins, until the chicken is cooked through
Make the chipotle sauce
- Meanwhile, finely dice the onion
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add half the onion and cook for 6-8 mins, until softened. Add the oregano, tomato puree and chipotle and cook for 1 min, then add the passata and 100ml water (50ml for 1 person)
- Add the remaining stock powder, stir to dissolve, then simmer for 8-10 mins, until thickened slightly. Season with salt and pepper
Salsa time
- Dice the avocado into 2cm chunks. Roughly chop the coriander. Quarter the lime
- In the small bowl, combine the avocado, half the coriander, the remaining onion and the juice from half the lime. Season with salt and pepper
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, remove the chicken from the stock and shred using two forks. Stir the pulled chicken into the chipotle sauce to coat
- Share the sweet potatoes between plates and top with the chipotle chicken. Serve with the avocado salsa alongside. Garnish with the remaining coriander and lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.