LOADED CHICKEN ENCHILADA BAKE - CALORIES:456 / P:63g F:8g C:26.5g

INGREDIENTS:

• 360g - Japanese Pumpkin

• 740g - Chicken breast (Raw, Skinless)

• 5g - Ghee / Tallow / Avocado Oil (for cooking)

• 200g - Broccoli

• 200g - Red Capsicum

• 150g - Mushrooms

• 400g - Old El Paso Sauce Mild (Red)

• 240g - Non Fat Greek Yogurt

• 1g - Salt & Pepper

• 180g - Canned Black Bean (Drained)

• 130g - Eat Lean Shredded Cheese (or light cheese)

• 5g - Coriander

METHOD:

Preheat oven to 200 degrees. Cube the pumpkin into 1/2 inch pieces and spread on a baking sheet. Roast for 35-40 minutes until tender, set aside.

While the pumpkin is roasting, quarter the chicken breast into 4 pieces. Heat the cooking oil over a medium heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove from heat, let rest for 2-3 minutes, then dice into cubes and shred using 2 forks.

While the chicken cooks, chop the broccoli into small florets, dice the capsicum and slice the mushrooms.

In a large bowl, whisk together the enchilada sauce and Greek yogurt until smooth and creamy. Season with salt & pepper to taste.

In a large 9x13 inch casserole dish, combine the shredded chicken, roasted pumpkin, broccoli, capsicum, mushrooms and black beans. Pour the enchilada sauce and yogurt mixture over everything and mix well to ensure all ingredients are coated. Spread mixture evenly in the dish.

Top with shredded cheese. Cover the casserole dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly and vegetables are tender.

Let rest for 5 minutes, then chop the fresh coriander and sprinkle on top. Portion into 4 servings and enjoy!

MAKES 4 SERVES

CALORIES:456 (Per Serve)

P:63 F:8 C:26.5