Author Notes
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.
The recipe can be found here - http://www.mynutricounter.com/recipe-chicken-hotpot/ —Nikki Brown
Ingredients
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2 pieces
sweet potatoes
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1 tablespoon
coconut oil
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1 piece
onion, chopped
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2 pieces
chicken breast fillets, chopped
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85 grams
sweetcorn
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1 tablespoon
buckwheat flour
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200 grams
tinned chopped tomatoes
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235 milliliters
chicken broth
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1 piece
Fresh parsley to garnish
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145 grams
mushrooms, sliced
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1 piece
broccoli, chopped
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85 grams
frozen peas
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1 teaspoon
dried mixed herbs
Directions
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Preheat the oven to 200C/390F.
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Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
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Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.
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Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.
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Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.
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Meanwhile steam the broccoli for 3 minutes.
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Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.
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Place into the bottom of your baking dish.
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Peel the sweet potatoes and chop into slices. Layer on top of the chicken.
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Bake for 30 minutes then serve.
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