Easy Loaded Chicken Bake
This recipe from The Healthy Mummy 28 Day Weight Loss Challenge Keto Lite meal plan and is high in protein to boost your metabolism and blast fat.
Servings Prep Time
6 15mins
Cook Time
45mins
Servings Prep Time
6 15mins
Cook Time
45mins
Ingredients
Instructions
  1. Preheat oven to 190C / gas mark 5.
  2. Place the kale at the bottom of a baking dish. Spread over the sweet potato pieces.
  3. Coat the chicken pieces with paprika and garlic and scatter over the sweet potato in the dish. Top with the onion slices.
  4. Drizzle oil over everything and bake uncovered for about 30 minutes or until sweet potato and chicken are cooked through.
  5. Remove from the oven. Sprinkle over the bacon pieces and cheese.
  6. Return to the oven and cook for another 10-15 minutes or until the cheese has melted and bacon is golden.
  7. Divide into 6 bowls and top with some spring onions and a dollop of yogurt to serve.
  8. Store leftovers (without the garnishes) in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat when ready to serve again and top with garnishes.
Recipe Notes

This recipe contains 394 calories per serve.

Print Recipe
Easy Loaded Chicken Bake
This recipe from The Healthy Mummy 28 Day Weight Loss Challenge Keto Lite meal plan and is high in protein to boost your metabolism and blast fat.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 15 mins
Cook Time 45 mins
Servings
Ingredients
Course Main Dish
Prep Time 15 mins
Cook Time 45 mins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 190C / gas mark 5.
  2. Place the kale at the bottom of a baking dish. Spread over the sweet potato pieces.
  3. Coat the chicken pieces with paprika and garlic and scatter over the sweet potato in the dish. Top with the onion slices.
  4. Drizzle oil over everything and bake uncovered for about 30 minutes or until sweet potato and chicken are cooked through.
  5. Remove from the oven. Sprinkle over the bacon pieces and cheese.
  6. Return to the oven and cook for another 10-15 minutes or until the cheese has melted and bacon is golden.
  7. Divide into 6 bowls and top with some spring onions and a dollop of yogurt to serve.
  8. Store leftovers (without the garnishes) in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat when ready to serve again and top with garnishes.
Recipe Notes

This recipe contains 394 calories per serve.