Pulled Chipotle Chicken with Roasted Sweet Potato & Avocado Salsa

Serving size

1 person 2 people 4 people

Ingredients

1 sweet potato
1 avocado
1 onion
1 handful of fresh coriander
1 chilli
1 unwaxed lime
200g passata

(tomatoes, salt, citric acid)
2 tsp dried oregano

(Dried Rubbed Oregano 100%.)
1 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
300g British Free Range chicken thighs
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	617Kcal
	543kJ	2582kJ
Fat	6.7g	32g
of which saturates	1.7g	8.0g
Carbohydrates	10g	49g
of which sugars	4.0g	19g
Protein	7.8g	37g
Salt	0.31g	1.5g
Fibre	2.3g	11g

Ingredients

10g chicken stock powder (use half)

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
150g British Free Range chicken thighs
2 tsp dried oregano

(Dried Rubbed Oregano 100%.)
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 half)

(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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	620Kcal
	536kJ	2593kJ
Fat	6.6g	32g
of which saturates	1.7g	8.1g
Carbohydrates	10g	49g
of which sugars	4.0g	19g
Protein	7.7g	37g
Salt	0.3g	1.5g
Fibre	2.3g	11g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Pulled Chipotle Chicken with Roasted Sweet Potato & Avocado Salsa

Prep time: 20 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Poultry

Tender British 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!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas 9 / air fryer 200C
Line a baking tray with parchment paper
Pull out a large frying pan, a medium bowl & a measuring jug

Roast the sweet potato

Halve the sweet potato lengthways. Score the inside of the each sweet potato half in a grid pattern, being careful not to pierce the skin
Place skin-side up, onto one side of the baking tray, rub with 1 tsp olive oil and season with salt. Lay the chicken thighs flat onto the other side of the lined baking tray, coat with the oregano, 1 tsp olive oil and a pinch of salt and pepper
Roast for 30-35 mins / air fryer 25-30 mins, until soft and golden
After 16 mins in the oven / air fryer 16 mins, remove the chicken thighs from the oven and set aside

Simmer simmer

Meanwhile, thinly slice the onion
Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add three-quarters of the onion and cook for 5-7 mins, until soft
Add the passata, stock powder, chipotle paste (use less for less heat) and 100ml water (50ml for 1 person) to the pan. Bring to the boil and simmer for 10 mins, until the sauce thickens

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 half the coriander and the remaining onion. Add the juice from the lime and chilli (for those who'd like more 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 add to the frying 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. Garnish with the remaining coriander