Healthy recipe – Chicken Casserole

Serves 4

Time 1 1/2 hours

Protein 1

Restricted Veg 1

Free Veg 1 1/2

Carb 1/2


400g chicken breast

4 carrots

2 onions

200g cubes sweet potato

2-3 sticks of celery

100g Cauliflower florets

400g tin of chopped tomatoes

1 litre chicken stock (2 low salt stock cubes)


Heat oven to 180C

Slice the onions and fry in a casserole dish in 1 cal spray until soft.

Cut chicken into cubes and add to the pot, cooking for 3-4 minutes before removing the pot from the heat.

Peel and chop sweet potato, carrots, celery before adding to the pot along with the cauliflower

Pour in the tin of tomatoes and season with salt and pepper.

Cover the ingredients with stock and place in the oven for roughly an hour.

Serve and enjoy!

Blog Post by Claire Jackson