Digital Issues
Saucy chick ‘n’ veg bake
Serves: 6
Time to make: 45 mins
Hands-on time: 20 mins
Ingredients
- canola oil cooking spray
- 1kg potatoes, peeled, diced
- 3 tablespoons reduced-fat spread
- ¼ cup skim milk, hot
- ¼ teaspoon Tuscan seasoning or dried mixed herbs
- ½ cup frozen peas
- 1 cup frozen corn kernels
- 150g cooked and skinless chicken breast, diced
- 2 slices lean ham, diced
- 2 spring onions, finely chopped
- ½ cup grated reduced-fat cheese
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 200°C. Spray an ovenproof dish with oil.
2 Boil potatoes until tender. Drain. Add spread, milk and seasoning. Mash until smooth.
3 Add remaining ingredients except cheese to potato. Combine.
4 Spoon mixture into prepared dish. Level surface with a knife. Top with cheese and bake for 25 minutes until lightly golden. Serve with a green salad.
Nutrition Info (per serve)
-
Calories 322cal
-
Kilojoules 1350kJ
-
Protein 21g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 35g
-
–Sugars 3g
-
Dietary fibre 4g
-
Sodium 380mg
-
Calcium 200mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
