📋 Healthy Chicken Potato Bake
Healthy chicken potato bake. Creamy tasting chicken and vegetables covered in crispy potatoes. Perfect as a family meal or for entertaining.
Servings 6
Calories 258kcal
Equipment
Ingredients
- 2 tablespoon cornflour
- Freshly ground salt and black pepper
- 650 g boneless skinless chicken thigh fillets cut into equal sized pieces
- 500 g waxy potatoes peeled and sliced thinly*
- 1 tablespoon olive oil
- 1 large onion peeled and chopped
- 2 cloves of garlic crushed
- 200 ml skimmed milk
- 80 g frozen peas
- Low calorie cooking oil spray
Instructions
- Pre-heat oven to 180c Fan.
- Place the cornflour in a bowl and season with some salt and pepper.
- Dip each piece of chicken into the seasoned flour and set aside.
- Cook the potato slices in boiling salted water for about 5 minutes, then drain them in a colander or sieve and place to the side to cool. While the potatoes are cooking, follow the rest of the instructions below.
- Heat the olive oil in a large frying pan and gently sauté the onion for about 5 minutes until soft.
- Add the garlic and seasoned chicken to the pan and cook until browned slightly.
- Pour over the skimmed milk. Continue cooking until it thickens for about 2 minutes then season to taste.
- Pour the contents of the pan into a casserole dish add the frozen peas and distribute evenly.
- Top the chicken mixture with the potato slices and spray the top of the potatoes evenly using the cooking spray.
- Bake in the centre of the oven for about 40 minutes until the potatoes are brown and crispy. I like to grill my potatoes for 5 minutes or so at the very end to get them crispier.
Notes
*I use Jersey Royal but you could also use Maris Peer or Charlotte.
Nutrition
Calories: 258kcal | Carbohydrates: 22g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 106mg | Sodium: 119mg | Potassium: 732mg | Fiber: 3g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg