Healthy Chicken Casserole with Sweet Potato & Quinoa
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
27.6g
Energy (kJ)
2011kJ
Energy (kcal)
480kcal
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
110.5g
8045kJ
1921kcal
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 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
- 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.