Directions:
- Heat oven to 375°F Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 minutes
- Tuck in the chicken breasts making sure that they are submerged.
- Cover and transfer to oven for 15 mins until the chicken is cooked through.
- Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half.
- Add the beans and olives, simmer until cooked. Season and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.05 Kcal (2902 kJ) | ||
| Calories from fat | 120.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.36g | 21% | |
|---|---|---|---|
| Cholesterol | 146.44mg | 49% | |
| Sodium | 1394.76mg | 58% | |
| Potassium | 2418.74mg | 51% | |
| Total Carbs | 77.45g | 26% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 23.9g | 96% | |
| Protein | 71.92g | 144% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 1mg | 33% | |
| Iron | 3.9mg | 22% | |
| Calcium | 241.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 102.28 Kcal (428 kJ) | ||
| Calories from fat | 17.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 21% | |
|---|---|---|---|
| Cholesterol | 21.61mg | 49% | |
| Sodium | 205.85mg | 58% | |
| Potassium | 356.97mg | 51% | |
| Total Carbs | 11.43g | 26% | |
| Sugars | 1.03g | 28% | |
| Dietary Fiber | 3.53g | 96% | |
| Protein | 10.61g | 144% | |
| Vitamin C | 4.3mg | 49% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 0.6mg | 22% | |
| Calcium | 35.6mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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