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Baked Chicken & Veg Stack
  1. Preheat oven to 400F (200C)
  2. Peel sweet potatoes, dice and add to saucepan
  3. Boil until tender
  4. Meanwhile, line two oven trays with parchment paper
  5. Slice chicken breast and sprinkle with chilli flakes, black pepper and oregano
  6. Place onto oven tray and set aside
  7. Slice eggplant and mushrooms, sprinkle with olive oil, black pepper and chilli flakes and add to separate baking tray
  8. Bake for 20-30 minutes
  9. Place asparagus spears into boiling water in shallow pan for approx. 10 minutes or until tender
  10. Remove spears from pan, heat garlic and olive oil in pan and then pan fry for a further 2-3 minutes
  11. Remove sweet potato from saucepan and mash to desired consistency
  12. Remove vegetables and chicken from the oven
  13. Line plate with spinach leaves, then layer in the following order: – eggplant – tomato paste – mash – mushrooms – chicken (repeat)
  14. Top with asparagus spears
  15. OPTIONAL: circle serving plate with siracha sauce or basil pesto
  16. Serve and enjoy!
Recipe Notes
Calories 461
Carbs 50
Fat 8
Protein 51
Serving 1
Quantity 2
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