Easy Loaded Chicken Bake

Ingredients

• 2 cups kale leaves (cut into small pieces (60 grams))
• 3 small sweet potato (chopped into 3cm cubes (480 grams))
• 600 grams chicken thigh fillets (chopped into 3cm cubes)
• 1 tsp sweet paprika ((1 grams))
• 2 cloves garlic (crushed (6 grams))
• 1 red onion (sliced (100 grams))
• 1 tbs extra virgin olive oil ((20 mls))
• 3 bacon rashers ( lean & trimmed, diced (81 grams))
• 1 & 1/2 cups reduced-fat cheddar cheese (grated (180 grams))
• 2 spring onion (sliced (30 grams))
• 1/3 cup reduced-fat Greek natural yoghurt ((86.6 grams))

Instructions

1. 1

   Preheat oven to 190C.

2. 2

   Place the kale at the bottom of a baking dish. Spread over the sweet potato pieces.

3. 3

   Coat the chicken pieces with paprika and garlic and scatter over the sweet potato in the dish. Top with the onion slices.

4. 4

   Drizzle oil over everything and bake uncovered for about 30 minutes or until sweet potato and chicken are cooked through.

5. 5

   Remove from the oven. Sprinkle over the bacon pieces and cheese. Return to the oven and cook for another 10-15 minutes or until the cheese has melted and bacon is golden.

6. 6

   Divide into 6 bowls and top with some spring onions and a dollop of yoghurt to serve.

7. 7

   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.