Chicken Hotpot
Ingredients
- 2 pieces sweet potatoes ⓘ
- 1 tablespoon coconut oil
- 1 piece onion, chopped ⓘ
- 2 pieces chicken breast fillets, chopped ⓘ
- 85 grams sweetcorn ⓘ
- 1 tablespoon buckwheat flour ⓘ
- 200 grams tinned chopped tomatoes ⓘ
- 235 milliliters chicken broth ⓘ
- 1 piece Fresh parsley to garnish ⓘ
- 145 grams mushrooms, sliced ⓘ
- 1 piece broccoli, chopped ⓘ
- 85 grams frozen peas ⓘ
- 1 teaspoon dried mixed herbs ⓘ
Instructions
- Preheat the oven to 200C/390F.
- Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
- Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.
- Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.
- Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.
- Meanwhile steam the broccoli for 3 minutes.
- Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.
- Place into the bottom of your baking dish.
- Peel the sweet potatoes and chop into slices. Layer on top of the chicken.
- Bake for 30 minutes then serve.
Nutrition & Diet Analysis (per serving)
581
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).