Chicken & Jalapeño Bake
A low carb, filling meal that adds a little bit of heat on cold, rainy days.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
500 g pumpkin, diced
1 (200 g) large onion, diced
1 Tbsp (15 ml) garlic
3 green jalapeño chillies, finely chopped
600 g deboned chicken thighs, chopped
200 g streaky bacon, chopped
1⁄3 C (80 ml) cream
1 C (250 ml / 230 g) cream cheese
½ C (125 ml / 100 g) ricotta cheese
1 C (250 ml / 100 g) mozzarella, grated
½ C (125 ml / 50 g) cheddar cheese, grated
salt and pepper
extra cheese, for topping
extra jalapeño rounds, for topping (optional)
watercress/micro herbs to garnish (optional)
Preheat the oven to 200 °C.
Place the pumpkin on a baking tray and roast for 30 minutes until tender.
Melt the butter in a heavy-based saucepan over medium heat. Add the onion, garlic, chilli and chicken pieces.
Fry for 15 minutes. Remove the chicken from the saucepan and add the bacon. Fry for 10 minutes. Add the chicken back in. Stir in the cream, cream cheese, ricotta, mozzarella and cheddar. Stir over a low heat until melted. Add the pumpkin pieces. Season with salt and pepper.
Turn the oven down to 180 °C. Spoon the chicken mixture into an oven dish. Scatter the extra cheese on top and add jalapeño slices as garnish (optional). Bake for 20 minutes, garnish with watercress or micro herbs and serve.