Kumara Chicken Saute

4 medium sized Gold, Orange or Red Kumara (approx. 900 g)

2 chicken breasts

30ml olive oil

½ yellow capsicum, diced

½ red capsicum, diced

½ green capsicum, diced

½ red capsicum, diced

½ head broccoli, cut into small florets

½ c mixed colour cherry tomatoes, halved

150 g goats feta cheese, small dice

salt & pepper to season

drizzle NZ olive oil

micro greens or fresh herbs


Pre-heat oven to 180°C. Wrap the kumara in cooking foil and bake for 20 – 30 mins.

Cut the chicken breasts into 2 cm dice. Heat a medium frypan with the oil and sauté the capsicums, until they have softened a little. Add the broccoli and toss for a minute or two, then add the tomatoes. Remove the vegetables from the frypan and set aside. Sauté the diced chicken in the same frypan. When cooked add the vegetables back to the frypan.

Remove the foil from the baked kumara, and cut each length wise half way through. Place the kumara on a baking tray, and top with the chicken and vegetable filling along the split. Dot the goat’s cheese over the chicken and vegetables, and season with salt and pepper. Place the kumara back in the oven to heat and soften the cheese.

Serve with a drizzle of olive oil, micro greens or fresh herbs, and pesto sauce.


Serves 4