Chicken and Vegetable Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 277.7
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 125.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 3.8 g
- Protein: 32.5 g
View full nutritional breakdown of Chicken and Vegetable Bake calories by ingredient
Introduction
This is a mega healthy warming dish perfect for lunch or dinner. Although it its relatively high in fat and saturated fat coconut oil is one of the healthiest fats in the world boasting benefits from boosting immune system to preventing insulin spikes. Can be split into portions and kept for easy lunches in the week. Reheats in the microwave well too! This is a mega healthy warming dish perfect for lunch or dinner. Although it its relatively high in fat and saturated fat coconut oil is one of the healthiest fats in the world boasting benefits from boosting immune system to preventing insulin spikes. Can be split into portions and kept for easy lunches in the week. Reheats in the microwave well too!Number of Servings: 4
Ingredients
-
1 tin of reduced fat coconut milk
400g chicken breast
160g broccoli
160g cauliflower
80g sweet pointed peppers (optional)
salt and pepper to taste
Tips
Leave enough time for the broccoli and cauliflower to drain properly as the recipe can become watery. If after cooking time the recipe is still watery a little can be carefully poured away.
Could also try adding cheese.
Directions
chop the broccoli and cauliflower in to bite size pieces and cook on the hob for around 10 minutes.
Chop the chicken and peppers place in an oven safe dish.
Drain cooked veg and place in dish and pour over coconut milk.
Season to taste and cook at 190 degrees (centigrade) for 40 minutes.
Serving Size: makes 4 servings
Chop the chicken and peppers place in an oven safe dish.
Drain cooked veg and place in dish and pour over coconut milk.
Season to taste and cook at 190 degrees (centigrade) for 40 minutes.
Serving Size: makes 4 servings