Chicken Hotpot

Chicken Hotpot

September 7, 2017

It’s time for another NutriPic recipe and this week chicken hotpot won the vote so we’ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping – it’s divine.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: Serves 6


2 sweet potatoes

1 tbsp. coconut oil

1 onion, chopped

145g/5oz mushrooms, sliced

2 chicken breast fillets, chopped

1 broccoli, chopped

85g/3oz sweetcorn

85g/3oz frozen peas

1 tbsp. buckwheat flour

1 tsp. dried mixed herbs

200g/7oz tinned chopped tomatoes

235ml/8.5fl oz chicken broth

Fresh parsley to garnish


Preheat the oven to 200C/390F.

Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.

Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.

Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.

Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.

Meanwhile steam the broccoli for 3 minutes.

Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.

Place into the bottom of your baking dish.

Peel the sweet potatoes and chop into slices. Layer on top of the chicken.

Bake for 30 minutes then serve.

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