Tegel Satay Chicken Breast Strips 400g

4 small - medium sized golden kumara

1 tablespoon olive oil

Sea salt


400 grams Tegel Satay Chicken Breast Strips

1 tablespoon olive oil

1 small onion, finely diced

1 clove garlic, finely chopped

1 can mild chilli beans

½ cup grated mozzarella cheese

½ cup sour cream

¼ cup sweet chilli sauce

Side salad to serve


1. Pre-heat the oven to 190°C. Rub the kumara with the oil and salt and place on the baking rack in the centre of the oven and roast for 15-20 minutes until tender. 

2. Meanwhile, heat the oil in a large saucepan and sauté the onion and garlic for 2-3 minutes until tender and fragrant.

3. Add the Tegel chicken strips and toss together, heating a few minutes to separate the strips, then add the chilli beans and simmer for 5 minutes until heated through and saucy.

4. Cut a wedge out of the centre of each kumara or alternatively cut each kumara in half lengthwise and place on a lined baking tray. Top with the chicken and bean mixture and sprinkle with cheese, grill for 5 minutes until the cheese is golden and bubbling.

5. Serve topped with a dollop of sour cream and a swirl of sweet chilli. Serve with summer greens on the side.

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