Kumara & Chicken Bake
Serves 4
This Kumara & Chicken Bake features the earthy sweetness of kumara, perfectly complemented by tender chicken. The creamy cottage cheese adds richness, while vibrant peas and capsicum bring freshness and colour. Topped with crunchy sunflower and pumpkin seeds, plus a sprinkle of low-fat cheese, this dish offers a harmonious blend of flavours and textures. It’s a wholesome and satisfying meal that’s sure to please!
Ingredients:
- 2-3 medium kumara cubed
- 2 Tbsp milk
- Seasoning e.g. Moroccan or Tuscan or paprika
- 500g chicken (diced and cooked)
- 1 cup frozen peas
- 1 capsicum
- 2 cups spinach
- 125g lite cottage cheese
- Topping: Sprinkle sunflower and pumpkin seeds & grated cheese (edam is lowest fat)
Method:
- Boil kumara for ~20min till soft. Drain and mash with milk. Season with pepper.
- Meanwhile cook chicken in frying pan with a little oil.
- Combine all ingredients together and spoon into oven proof dish. Sprinkle with seeds and cheese and either freeze or refrigerate.
- When ready to cook, grill on high (190deg) for 5 mins until cheese melted and golden. Serve with vegetables.
Notes:
- This dish can be prepared in advance and stored in the refrigerator or frozen for later.
- Experiment with different seasoning blends like Moroccan or Tuscan to give the dish a unique twist. A little paprika can add a subtle smokiness.
- A versatile root vegetable rich in vitamins A and C, kumara adds a naturally sweet flavor and creamy texture when cooked. It’s also high in fibre, making it a nutritious addition to your meals.
- For a lighter option, opt for low-fat cheese like edam, but feel free to substitute with your favourite cheese for a different taste profile.
- Sunflower and pumpkin seeds not only add a delightful crunch but are also rich in healthy fats, protein, and essential nutrients, making them a great topping for texture and nutrition.
- Toasting the sunflower and pumpkin seeds before sprinkling them on top can enhance their flavour and add a satisfying crunch.
