• 2 tbsp olive oil
  • 1 knob butter
  • 1 onion, roughly chopped
  • 200 g mushrooms, sliced
  • 300 g peppers, sliced
  • 150 g leeks, sliced
  • 241 g mini chicken breast fillets, roughly chopped
  • 1 tbsp plain flour
  • 1 tsp dried mixed herbs
  • 400 g tinned chopped tomatoes
  • 400 ml chicken stock (made with 1 stock cube)
  • 500 g sweet potatoes


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1 tablespoon oil and the butter in a large pan and fry the onion, mushrooms, peppers and leeks for 10 minutes, until slightly softened and beginning to turn golden.

  2. 2

    Stir in the chicken fillets and cook for a further 5 minutes. Stir in the plain flour and dried herbs and cook for 1 minute before adding in the chopped tomatoes and stock. Bring to a boil and then simmer for 5 minutes, until starting to thicken. Season with freshly ground black pepper to taste.

  3. 3

    Meanwhile, place the sweet potatoes in a pan of boiling water and cook for 15 minutes. Remove and let cool slightly before peeling and slicing.

  4. 4

    Pour the chicken mixture into an ovenproof dish and top with the sweet potato slices. Brush with the remaining 1 tablespoon olive oil and cook in the oven for 30 minutes.

Nutritional Details

Each serving provides
  • Energy 1541kj 368kcal 18%
  • Fat 10.9g 16%
  • Saturates 3.3g 17%
  • Sugars 16.9g 19%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 255kj/61kcal

Each serving provides

37.8g carbohydrate 8.8g fibre 25.2g protein

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