Cheesy Chicken & Potato Bake

Tuscan Chicken Potato Bake
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Recipe courtesy of High-Protein Recipes by Victoria by Victoria Minell, Macmillan, RRP $49.00

Potato bake has always been one of my ultimate comfort foods (and Christmas fave), but I wanted a version I could enjoy more often. Something lighter, high protein but still just as cosy.

Serves: 4  |  Prep time: 10 mins  |  Cook time: 55 mins  |  Under 400 calories  |  Over 40 g protein

Tuscan Chicken Potato BakeIngredients

  • 500 g chicken breast fillet
  • olive oil spray
  • 1 small brown onion, finely diced
  • 2 garlic cloves, finely chopped
  • 250 g (1 cup) high protein Greek yoghurt
  • 125 ml (1/2 cup) chicken stock (or high protein chicken broth)
  • 1 tablespoon wholegrain mustard
  • 75 g (1/2 cup) sundried tomatoes, drained and chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 90 g (2 cups) baby spinach leaves
  • 500 g low carb potatoes, such as Spud Lite, Carisma or waxy varieties, finely sliced
  • 75 g (1/2 cup) shredded light mozzarella
  • 25 g (1/4 cup) grated parmesan

Method

1. Bring a saucepan of water to the boil, add the chicken breasts and poach for 12–15 minutes until cooked through. Remove, shred with two forks or in a food processor and set aside.

2. Meanwhile, spray a frying pan over medium heat with olive oil. Sauté the onion for 3 minutes until soft, then add the garlic and cook for 30 seconds. Stir in the yoghurt, chicken stock, mustard, sundried tomatoes, half the parsley and salt and freshly ground black pepper to taste. Cook for 5 minutes until combined and slightly thickened.

3. Remove from the heat and fold in the spinach until just wilted.

4. Preheat the oven to 200°C fan-forced (220°C conventional).

5. Spray a baking dish with olive oil. Layer half the sliced low-carb potatoes on the bottom, top with half the shredded chicken, then pour over one-third of the sauce. Repeat these layers, finishing with the remaining sauce on top.

6. Sprinkle the mozzarella and parmesan evenly over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake, uncovered, for another 15 minutes until golden, bubbling and the potatoes are fork-tender.

7. Sprinkle with the remaining parsley and serve hot.

LEFTOVERS

Refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months. Reheat, covered, in the oven or air fryer.