Chicken and Sweet Potato Bake

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A favourite all-in-one meal.

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Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm
640 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

2 onions, finely chopped 400 g
2 carrots, sliced into thin rounds 200 g
2 stalks celery, sliced into small pieces 140 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cups Homemade Boiled Chicken
3 tbsp butter, unsalted 40 g
1/4 cup white flour (all purpose) 35 g
500 mL Homemade Chicken Broth 2 cups
4 sweet potatoes, peeled then grated 700 g
2 potatoes, peeled then grated 400 g
1 1/2 cup Cheddar cheese, grated 120 g

Before you start

Make sure you have the precooked chicken available.

Method

  1. Preheat the oven to 190°C/375°F.
  2. Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces.
  3. Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
  4. While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
  5. Peel the sweet and regular potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish.
  6. Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

640

Fat

25 g

39 %

Saturated 12.1 g
+ Trans 0.3 g

62 %

Cholesterol

90 mg

Sodium

530 mg

22 %

Carbohydrate

73 g

24 %

Fibre

10 g

41 %

Sugars

21 g

Net Carbs

63 g

Protein

32 g

Vitamin A

368 %

Vitamin C

77 %

Calcium

32 %

Iron

25 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Iron, Vitamin B12
Source of  :
Vitamin D

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 3 ½
Meat and Alternatives 3
Fats 3 ½

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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