Easy Loaded Chicken Bake
Servings Prep Time
6 15mins
Cook Time
45mins
Servings Prep Time
6 15mins
Cook Time
45mins
Ingredients
  • 2cups kale leavescut into small pieces (60 grams)
  • 3 small sweet potatochopped into 3cm cubes (480 grams)
  • 600 grams chicken thigh filletschopped into 3cm cubes
  • 1tsp sweet paprika(1 grams)
  • 2 cloves garliccrushed (6 grams)
  • 1 red onionsliced (100 grams)
  • 1tbs extra virgin olive oil(20 mls)
  • 3 bacon rashers lean & trimmed, diced (81 grams)
  • 1 & 1/2cups reduced-fat cheddar cheesegrated (180 grams)
  • 2 spring onionsliced (30 grams)
  • 1/3cup reduced-fat Greek natural yoghurt(86.6 grams)
Instructions
  1. Preheat oven to 190C.
  2. Place the kale at the bottom of a baking dish. Spread over the sweet potato pieces.
  3. Coat the chicken pieces with paprika and garlic and scatter over the sweet potato in the dish. Top with the onion slices.
  4. Drizzle oil over everything and bake uncovered for about 30 minutes or until sweet potato and chicken are cooked through.
  5. 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.
  6. Divide into 6 bowls and top with some spring onions and a dollop of yoghurt to serve.
  7. 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.

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Easy Loaded Chicken Bake
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Rating: 0
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Rate this recipe!
Prep Time 15 mins
Cook Time 45 mins
Servings
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)
Prep Time 15 mins
Cook Time 45 mins
Servings
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)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 190C.
  2. Place the kale at the bottom of a baking dish. Spread over the sweet potato pieces.
  3. Coat the chicken pieces with paprika and garlic and scatter over the sweet potato in the dish. Top with the onion slices.
  4. Drizzle oil over everything and bake uncovered for about 30 minutes or until sweet potato and chicken are cooked through.
  5. 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.
  6. Divide into 6 bowls and top with some spring onions and a dollop of yoghurt to serve.
  7. 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.

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Rating: 0
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