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Creamy Chicken Bake

Yields3 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

A delicious hearty meal, perfect for these colder months. Serve with sweet potato mash, brown rice noodles or rice.

 1 tsp butter
 1 clove garlic, minced
 1/2 brown onion, diced
 2 pieces of nitrate-free bacon, diced
 2 large chicken breasts
 250g sour cream
 2 tsp Changing Habits Vegetable Stock Powder
 1/3 cup water
 2 tsp tomato paste
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Pepper to taste
 1 tbsp dried oregano
 150 g cherry tomatoes
 1 large handful baby spinach
 1/4 cup shaved parmesan
 3 tbsp fresh chives, diced, to serve

Preheat oven to 180 degrees celsius.


In a large pan over a medium heat add the butter, garlic, onion and bacon and cook until fragrant. Add the chicken breast and cook for a couple of minutes on each side.


While the chicken is cooking, place the sour cream, vegetable stock, water, tomato paste, salt, pepper and oregano into a bowl and mix well. Pour this over the chicken and add the spinach and tomatoes and stir through and cook for a further minute.


Transfer the mixture into a baking tray (like the one pictured). Have some of the bacon on top of the chicken as it will crisp up nicely while in the oven. Sprinkle with parmesan cheese and bake for 25 minutes or until the chicken is cooked through.


Remove from the oven, serve with mashed sweet potato, brown rice noodles or rice. Sprinkle with the chopped chives.



Nutrition Facts

Servings 0

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