Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Greek Inspired Chicken & Vegetable Bake Recipe
    Lost? Site Map

    Greek Inspired Chicken & Vegetable Bake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    KiwiWorkingMum's Note:

    Excellent for using up leftover roast or rotisserie chicken, with enough vegetables that it's great for you and tastes fantastic too. Invented on-the-fly one night after a roast chicken, but I think it would still taste great just made with pre-cooked chicken breast. Suitable for low-carbohydrate diets (Atkins).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices. Cook (boil or roast) until just soft. Drain, chop roughly and set aside.
    2. 2
      Quickly cook the spinach down until just wilted. Set aside.
    3. 3
      Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.
    4. 4
      Slice the feta cheese, and grate the mild cheese.
    5. 5
      Take the chicken meat off the carcase and break into bite size pieces.
    6. 6
      Set oven to 180°C.
    7. 7
      In a frypan, saute the onions (diced) in the chicken stock. As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil. Simmer, still stirring, for approx 5 minutes.
    8. 8
      Add the pinenuts and the mild cheese and stir through.
    9. 9
      In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.
    10. 10
      Bake for 15 minutes.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Greek Inspired Chicken & Vegetable Bake

    Serving Size: 1 (689 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1394.4
     
    Calories from Fat 1063
    76%
    Total Fat 118.1 g
    181%
    Saturated Fat 65.8 g
    329%
    Cholesterol 483.1 mg
    161%
    Sodium 769.2 mg
    32%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 4.8 g
    19%
    Sugars 7.5 g
    30%
    Protein 51.9 g
    103%

    The following items or measurements are not included:

    mild cheese

    coarse grain mustard

    salt & pepper

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites