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Mental Health and Lifestyle Blog

Buffalo Chicken and Sweet Potato Casserole

Buffalo Chicken and Sweet Potato Casserole

I spend a lot of time cooking for my family and sometimes when making a big meal you have to use about 70 different sauce pans on 4 hobs…. may be a slight exaggeration. You get what I mean. This recipe however is a super convenient one pan recipe and PACKED full of veggies.

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Ingredients: 

5 Chicken Fillets

6 Medium Sweet Potatoes

6 Carrots

1 Red Onion

2 Cups of Sliced Mushrooms

2 Bell Peppers

6 Spring Onions

Frank’s Buffalo Wing Sauce

Breadcrumbs

30g Mozzarella Cheese

Frylite Olive Oil Spray

 

 

Directions:

Marinate Chicken in Frank’s Buffalo Wing Sauce for 24 hours.

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Chop Carrots, Mushrooms, Onions, Peppers, Sweet Potato and Spring Onions.

NOTE: Will not be using the Spring Onion till the end of the recipe.

TIP: Boil sweet potato in a sauce pan for 10 minutes before cutting. It makes it easier to peel and cut. 

Spray casserole dish with Frylite Olive Oil

Layer the bottom of the dish with 1/2 of your sweet potato

Add the onion and your peppers next

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Next add in your chicken and mix well into the veggies, add a sprinkle of black pepper and paprika.

Add another layer of sweet potato and add the rest of your veggies.

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Place in the oven at 180 degrees celcius for 40 minutes. Stirring every 10 minutes.

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10 minutes before the casserole in the oven is done, fry up some unsmoked pancetta.

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When the 40 minutes in the oven is done, take out your casserole, add a top layer of breadcrumbs, sprinkle some cheese, add your chopped spring onions and the pancetta.

Pop back into the oven for 10 minutes, until the breadcrumbs are golden.

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Serve and Enjoy ♥

Nutritional Information (Per Portion)

477 Calories

45g Protein

50g Carbohydrates

6g Fiber

9g Fat

0.7g Saturated Fat

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