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Healthy Chicken Casserole with Sweet Potato & Quinoa

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 2 cloves of garlic peeled and finely chopped
  • 600 g sweet potato, scrubbed and cut into 3 cm pieces
  • 4 sprigs of thyme, leaves picked
  • 4 boneless skinless chicken thigh fillets
  • 1 Knorr Chicken Stock Pot
  • 2 x 400 g canned chopped tomatoes
  • 200 g quinoa

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

480kcal

Energy (kJ)

2011kJ

Protein (g)

27.6g

Carbohydrate incl. fibre (g)

70.5g

Carbohydrate excl. fibre (g)

60.9g

Sugar (g)

11.1g

Fibre (g)

9.6g

Fat (g)

10.5g

Saturated fat (g)

1.8g

Unsaturated fat (g)

7.6g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

2.9g

Trans fat (g)

0.0g

Cholesterol (mg)

79mg

Sodium (mg)

842mg

Salt (g)

2.10g

Vitamin A (IU)

15617IU

Vitamin C (mg)

28.2mg

Calcium (mg)

157mg

Iron (mg)

5.96mg

Potassium (mg)

1400mg

Total

1921kcal

8045kJ

110.5g

281.9g

243.6g

44.3g

38.3g

42.2g

7.3g

30.4g

18.0g

11.6g

0.0g

314mg

3368mg

8.41g

62467IU

112.7mg

630mg

23.82mg

5600mg


  • 1 Preheat the oven to 210ºC/190ºC fan.
  • 2 Heat the oil in a large ovenproof saucepan. Add the onion and garlic and fry gently for 10 minutes.
  • 3 Stir in the sweet potato (or squash if preferred), the thyme leaves and chicken thighs.
  • 4 Boil the kettle. Measure out 350ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
  • 5 Pour the stock into the pan along with the tomatoes and bring to a simmer. Cover with a lid and place in the hot oven for 40 minutes.
  • 6 Carefully remove the pan from the oven and stir in the quinoa, topping up with a splash of hot water if needed.
  • 7 Cover and return to the oven, then cook for a further 20 minutes, or until the chicken and quinoa are tender.
  • 8 Shred the chicken with two forks, season to taste with black pepper and enjoy.