Chicken Hotpot


by: KrazyKiwi

It's time for another NutriPic recipe and this week chicken hotpot won the vote so we've created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping and it's divine.


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serves: 6

2 sweet potatoes

1 tbsp coconut oil

1 onion, chopped

5 oz mushrooms, sliced

10 oz chicken breast fillets, butterflied

6 oz chopped broccoli

3 oz sweetcorn

3 oz frozen peas

1 tbsp buckwheat flour

1 tsp handful of mixed herbs

7 oz chopped tomatoes

8.5 fl oz chicken broth

Fresh parsley to garnish

Nutrition Facts
Chicken Hotpot

Servings Per Recipe: 6

Amount per Serving

Calories: 134

  • Total Fat: 4.2 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.2 mg
  • Sodium: 241 mg
  • Total Carbs: 12.2 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 4 g
  • Protein: 13.7 g

how is this calculated?

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1.   Preheat the oven to 200C/390F.

2.  Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.

3.  Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.

4.  Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.

5.  Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.

6.  Meanwhile steam the broccoli for 3 minutes.

7.  Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.

8.  Place into the bottom of your baking dish.

9.  Peel the sweet potatoes and chop into slices. Layer on top of the chicken.

10.  Bake for 30 minutes then serve.

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