chicken hotpot
It’s time for another NutriPic recipe and this week chicken hotpot won the vote so we’ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping – it’s divine.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 2 - sweet potatoes
- 1 tablespoon coconut oil
- 1 - onion, chopped
- 145 grams mushrooms, sliced
- 2 - chicken breast fillets, chopped
- 1 - broccoli, chopped
- 85 grams sweetcorn
- 85 grams frozen peas
- 1 tablespoon buckwheat flour
- 1 teaspoon dried mixed herbs
- 200 grams tinned chopped tomatoes
- 235 milliliters chicken broth
- 1 tablespoon fresh parsley
How To Make chicken hotpot
-
Step 1Preheat the oven to 200C/390F. Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
-
Step 2Add 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.
-
Step 3Pour 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.
-
Step 4Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn. Place into the bottom of your baking dish.
-
Step 5Peel the sweet potatoes and chop into slices. Layer on top of the chicken. Bake for 30 minutes then serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Keyword:
#dinner
Keyword:
#gluten-free
Keyword:
#dairy-free
Keyword:
#Hotpot
Keyword:
#mains
Ingredient:
Chicken
Method:
Bake
Culture:
English
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