All-in-one chicken, squash & new potato casserole
Try a healthy dinner that's packed with goodness and will set you on the way to lower your cholesterol
4
ratings
Difficulty and servings
Serves 2
Easily doubled
Preperation and cooking times
Prep 10 mins
Cook 35 mins
Super healthy
- Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.
- Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through. Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.
Per serving
413 kcalories, protein 41g, carbohydrate 50g, fat 6.5 g, saturated fat 1.5g, fibre 8g, salt 1 g
Recipe from Good Food magazine, March 2006.
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Ingredients
- ¼ small butternut squash , peeled and diced (200g approx)
- 8 small new potatoes
- 1 tsp ground coriander
- 1 tbsp thyme leaves
- 600ml chicken stock
- 1 garlic clove , crushed
- 2 skinless chicken breasts
- 175g prepared French beans , courgette or broccoli
- 25g pitted green olives in brine, drained
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Difficulty and servings
Serves 2
Easily doubled
Preperation and cooking times
Prep 10 mins
Cook 35 mins
Super healthy
Make and freeze
Ingredients
- ¼ small butternut squash , peeled and diced (200g approx)
- 8 small new potatoes
- 1 tsp ground coriander
- 1 tbsp thyme leaves
- 600ml chicken stock
- 1 garlic clove , crushed
- 2 skinless chicken breasts
- 175g prepared French beans , courgette or broccoli
- 25g pitted green olives in brine, drained
Per serving
413 kcalories, protein 41g, carbohydrate 50g, fat 6.5 g, saturated fat 1.5g, fibre 8g, salt 1 g
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29 December 2007
Elaine rated and commented on this recipe
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20 February 2008
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30 September 2008
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