Cheesy Stuffed Chicken Thighs and Sweet Potato Mash
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Cheesy Stuffed Chicken Thighs and Sweet Potato Mash

Cheesy Stuffed Chicken Thighs and Sweet Potato Mash

with Crunchy Spring Salad

Stuffing chicken thighs with anything can add a je-ne-sais-quoi to meals on any night of the week. This cheesy stuffed chicken is just that! Paired with a bright salad and creamy sweet potato mash, it's a winner!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

2 unit(s)

Sweet Potato

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

56 g

Spring Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 unit(s)

Cream Cheese

(Contains Milk)

½ tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories720 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber6 g
Protein36 g
Cholesterol190 mg
Sodium1050 mg
Trans Fat1 g
Potassium1150 mg
Calcium225 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Paper Towel
Small Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Large Bowl
Potato Masher


Cook sweet potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat.

Prep chicken thighs

Meanwhile, mix together cheddar cheese, half the cream cheese and half the crispy shallots in a small bowl. Pat chicken thighs dry with paper towels. Season with salt and pepper. Carefully slice into the centre of each thigh, parallel to cutting board, leaving 1-inch intact on the other end. Open up each thigh like a book, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Divide cheese filling between each thigh, then fold closed. Season outside of chicken with 1/4 tsp (1/2 tsp) garlic salt and pepper.

Cook chicken thighs

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 14-16 min.**

Make salad dressing

Meanwhile, whisk together vinegar, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl. Season with salt and pepper, then set side.

Mash sweet potatoes

Mash 2 tbsp (4 tbsp) butter and remaining cream cheese into sweet potatoes until smooth. Season with salt and pepper, to taste.

Finish and serve

When chicken is done, transfer to a plate to rest, 3-5 min.Add spring mix to the bowl with dressing.Toss to combine. Divide sweet potato mash, chicken and salad between plates. Drizzle any juices left on the baking sheet over chicken.Sprinkle remaining crispy shallots over salad.