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.
Pulled Chipotle Chicken with Roast Sweet Potato & Avocado Salsa
Tender free-range chicken is fried and simmered, then shredded and spiced up with a smoky chipotle & oregano sauce. We serve it with a chunky, chilli-infused avocado salsa and roasted sweet potatoes. What a feast!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 300g British Free Range chicken thighs
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tsp dried oregano
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
- 1 unwaxed lime
- 1 chilli
- 1 handful of fresh coriander
- 1 onion
- 1 avocado
- 1 sweet potato
Nutritional Information
Calories: 677
Protein: 38g
Carbs: 54g
Fat: 36g
Ingredients
- 150g British Free Range chicken thighs
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp dried oregano
- 1 sweet potato (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 chilli (use half)
- 1 onion (use half)
- 1 tbsp chipotle chilli paste (use a quarter) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 avocado (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 679
Protein: 38g
Carbs: 55g
Fat: 36g
Pulled Chipotle Chicken with Roast Sweet Potato & Avocado Salsa
Tender free-range chicken is fried and simmered, then shredded and spiced up with a smoky chipotle & oregano sauce. We serve it with a chunky, chilli-infused avocado salsa and roasted sweet potatoes. What a feast!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a a large frying pan, a medium bowl & a measuring jug
Roast the sweet potato
- Halve the sweet potato lengthways. Score the inside of the potato in a grid patter, being careful not to pierce the skin
- Place onto the baking tray, rub with 1 tsp oil and season with salt
- Roast for 30-35 mins / air fryer 22-25 mins, until soft and golden
Time to fry
- Finely dice the onion
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 5 mins per side, until golden. Season with salt and pepper
- After 5 mins, add three-quarters of the onion to the chicken
Simmer the sauce
- Add the passata, stock powder, dried oregano, the half pack of chipotle paste and 100ml water (50ml for 1 person). Bring to the boil and simmer for 16 mins, until the sauce thickens and the chicken is cooked through
Make the avocado salsa
- Meanwhile, dice the avocado into 2cm chunks. Roughly chop the coriander. Deseed and finely chop the chilli. Halve the lime
- In the medium bowl, combine the avocado with the coriander and the remaining onion. Add the juice from the lime and the chilli (for those who'd like the heat). Season with salt and pepper
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Once cooked, remove the chicken and shred apart with two forks, then return to the pan and toss to coat in the chipotle sauce. Taste and season if needed
- Share the pulled chipotle chicken between plates, with the roast sweet potato and avocado salsa alongside
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