Chicken Hotpot
It’s time for another NutriPic recipe and this week chicken hotpot won the vote so I’ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping – it’s divine.
If you’d like to vote in next week’s Nutripic, then head over to our Facebook or Twitter page to pick which recipe you’d like to eat.
Enjoy! 🙂
Serves 6.
Ingredients:
2 sweet potatoes
1 tbsp. coconut oil
1 onion, chopped
2 cups/150g mushrooms, sliced
2 chicken breast fillets, chopped
1 broccoli, chopped
1/2 cup/90g sweetcorn
1/2 cup/75g frozen peas
1 tbsp. buckwheat flour
1 tsp. dried mixed herbs
1 cup/200g tinned chopped tomatoes
200ml chicken broth
Method:
- Preheat the oven to 200C.
- 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 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.
- 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.
Krazy Kiwi x
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