Chicken and Sweet Potato Bake

4 Reviews
100% would make this recipe again

A favourite all-in-one meal.

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Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm
460 calories/serving

Ingredients

1 onions, finely chopped 200 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]
ground pepper to taste [optional]
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp cornstarch 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 sweet potatoes, peeled then grated 360 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 cornstarch 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 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.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

460

Fat

23 g

36 %

Saturated 10.8 g
+ Trans 0.2 g

55 %

Cholesterol

90 mg

Sodium

500 mg

21 %

Carbohydrate

37 g

12 %

Fibre

6 g

24 %

Sugars

13 g

Net Carbs

31 g

Protein

28 g

Vitamin A

242 %

Vitamin C

41 %

Calcium

28 %

Iron

16 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Meat and Alternatives 3
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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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

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