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
Continue After Advertisement
Ingredients
-
2 pieces
sweet potatoes
-
1 tablespoon
coconut oil
-
1 piece
onion, chopped
-
2 pieces
chicken breast fillets, chopped
-
85 grams
sweetcorn
-
1 tablespoon
buckwheat flour
-
200 grams
tinned chopped tomatoes
-
235 milliliters
chicken broth
-
1 piece
Fresh parsley to garnish
-
145 grams
mushrooms, sliced
-
1 piece
broccoli, chopped
-
85 grams
frozen peas
-
1 teaspoon
dried mixed herbs
Directions
-
Preheat the oven to 200C/390F.
-
Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
-
Add 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.
-
Pour 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.
-
Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.
-
Place into the bottom of your baking dish.
-
Peel the sweet potatoes and chop into slices. Layer on top of the chicken.
-
Bake for 30 minutes then serve.
See what other Food52ers are saying.