Leek Chicken Squash Bake (Print Version)
# Ingredients:
01 -
Spray for cooking (low calorie)
02 -
600g of raw chicken thighs, no skin or bones
03 -
1 tsp of parsley, dried
04 -
1/2 tsp dried thyme
05 -
Black pepper and salt
06 -
1 tbsp of butter (or olive oil, if preferred)
07 -
1 onion, sliced thinly into halves
08 -
600g of peeled and cubed butternut squash
09 -
1 tsp of paprika
10 -
3 leeks (cleaned and cut into slices)
11 -
1 tbsp garlic (minced) or 3 cloves, crushed
12 -
240ml (1 cup) chicken stock
13 -
80g parmesan (freshly grated)
14 -
Small bunch of parsley, chopped fresh
# Instructions:
01 -
Set the oven to 180°C for fan, 200°C for regular, 400°F, or gas mark 6.
02 -
Cut the chicken thighs into three parts. Sprinkle with parsley, thyme, salt, and pepper. Use a large pan coated with low-calorie spray to fry the chicken on medium to high heat until lightly browned. Take out the chicken and put it aside.
03 -
In the same pan, melt butter and toss in the onions, squash, and paprika. Let it cook until the squash starts softening. If the pan gets too dry, splash a little chicken stock to loosen it.
04 -
Mix in the leeks and garlic. Keep cooking for 5–8 minutes until the leeks soften and get a golden color, and the squash becomes tender.
05 -
Spread the veggies (onions, squash, and leek mix) evenly in an ovenproof dish. Arrange the cooked chicken pieces on top, along with the juices.
06 -
Drizzle the rest of the chicken stock over everything and top it off with parmesan evenly sprinkled.
07 -
Cover the dish with foil and bake for 15 minutes. Then take the foil off and bake another 15 minutes until the cheese turns golden and chicken and veggies are fully cooked. Sprinkle fresh parsley on top, and adjust seasoning if needed.
# Notes:
01 -
To keep it gluten-free, pick a gluten-free chicken stock.
02 -
Can be frozen for later or meal prepping.