Chicken & Tomato Hotpot

A hearty, oven-baked dish that brings together tender chicken, vegetables and a rich tomato base, topped with golden, herby potatoes. Comforting and full of flavour, it’s a wholesome, heart-healthy option that’s ideal for family dinners or batch cooking.

MAIN FOOD WASTE TIP PREP & COOK: 1hr 20Min

This recipe is created by

Ingredients

Serves 4

2 tbsp olive oil

3 chicken breasts fillets, diced, approx. 600g 

2 carrots, diced

1 onion chopped

2 tbsp tomato puree

400g fresh tomatoes, chopped

1 tsp LoSalt®

400g can cannellini beans

250ml very low salt chicken stock 

100g frozen peas

600g potatoes, thinly sliced

½ tsp dried mixed herbs

Nutritional Information

Energy (kcal): 74, Protein: 6.6g, Fat: 1.5g, Sat Fat: 0.3g, Carbs: 7.5g, Sugar: 2.3g, Fibre: 1.8g, Salt: 0.18g

Instructions

  1. Preheat the oven to 200oC, gas mark 6.
  2. Toss the squash with the harissa and ½ tsp LoSalt on a large baking tray and roast for 30 minutes. Allow to cool.
  3. Cook the lentils in boiling water for 25 minutes until tender, drain and rinse under cold water.
  4. Transfer to a large bowl and stir in the pepper, tomatoes and most of the parsley.
  5. Add in the remaining ½ tsp LoSalt, pomegranate molasses and oil and toss well together.
  6. Transfer the lentils to a large serving plate and top with the squash, sprinkle with the reserved parsley to serve.

Food Waste Angle

Suitable for freezing in individual portions and reheating later, helping reduce food waste while supporting meal planning and convenience.

Related Recipes

Squash & Puy Lentil SaladCoconut, Chicken & Vegetable Broth