| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Servings |
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Ingredients
- 2 cups kale leaves cut into small pieces (60 grams)
- 3 small sweet potato chopped into 3cm cubes (480 grams)
- 600 grams chicken thigh fillets chopped into 3cm cubes
- 1 tsp sweet paprika (1 grams)
- 2 cloves garlic crushed (6 grams)
- 1 red onion sliced (100 grams)
- 1 tbs extra virgin olive oil (20 mls)
- 3 bacon rashers lean & trimmed, diced (81 grams)
- 1 & 1/2 cups reduced-fat cheddar cheese grated (180 grams)
- 2 spring onion sliced (30 grams)
- 1/3 cup reduced-fat Greek natural yoghurt (86.6 grams)
Ingredients
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Instructions
- Preheat oven to 190C.
- Place the kale at the bottom of a baking dish. Spread over the sweet potato pieces.
- Coat the chicken pieces with paprika and garlic and scatter over the sweet potato in the dish. Top with the onion slices.
- Drizzle oil over everything and bake uncovered for about 30 minutes or until sweet potato and chicken are cooked through.
- Remove from the oven. Sprinkle over the bacon pieces and cheese. Return to the oven and cook for another 10-15 minutes or until the cheese has melted and bacon is golden.
- Divide into 6 bowls and top with some spring onions and a dollop of yoghurt to serve.
- Store leftovers (without the garnishes) in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat when ready to serve again and top with garnishes.
Recipe Notes
This recipe contains 394 calories per serve.