Stuffed Chicken with Sweet Potato Mash


Elite international British rower Lance Tredell came down to the studio and served up of his pre-competition meals. This dish is something he would have the night before a race, so he has the fuel to compete the following morning or afternoon...

...this is my pre-race, evening meal. So, the night before the race I’ll try and get this meal in as it’s nice and nutritious, so that if race-day nerves kick I know I’ll be OK because I’ve had a nice meal the night before and know I’m fully fueled.
— Lance Tredell

Ingredients (Serves 2 or 1 Rower)

  • 2 x Chicken Breasts
  • 2 x Sweet Potatoes
  • Tenderstem Broccoli
  • Baby Corn
  • Mozzarella
  • Creme Cheese (Philadelphia)
  • 1 x White Onion
  • Garlic
  • Butter
  • Pinch of Salt
  • Pinch of Pepper
  • Dash of milk


  1. Boil some water in a large pan. Peel & cut up the sweet potato into chunks and pop it into the water to soften up.
  2. Butterfly the chicken breast, this will then be stuffed with your spinach and cheese. Season with a light sprinkling of salt & pepper.
  3. Boil some water for your other vegeatbles.
  4. For the stuffing, grate an onion into a bowl, mix in with the garlic,  cheese, soft cheese and spinach.
  5. Once the chicken has been stuffed, pan fry on both sides in olive oil and butter ensuring the chicken is thoroughly cooked through.
  6. Cook off your vegeatbles, which will take about 5 minutes.
  7. Drain the potatoes, mash with milk, butter and a pinch of salt & pepper.
  8. Serve