Greek Inspired Chicken & Vegetable Bake Recipe

Name: Greek Inspired Chicken & Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g roasted chicken meat; 350 g sweet potatoes or 350 g kumara; 350 g pumpkin or 350 g buttercup squash; 200 g fresh spinach; 12 brown onion; ½ cup mild cheese; 100 g feta cheese; 300 ml fresh cream; ½ cup homemade chicken stock; 2 tablespoons coarse grain mustard; 2 teaspoons garlic; 50 g pine nuts; 1 dash salt & pepper

Servings: persons

500 g roasted chicken meat
350 g sweet potatoes or 350 g kumara
350 g pumpkin or 350 g buttercup squash
200 g fresh spinach
12 brown onion
½ cup mild cheese
100 g feta cheese
300 ml fresh cream
½ cup homemade chicken stock
2 tablespoons coarse grain mustard
2 teaspoons garlic
50 g pine nuts
1 dash salt & pepper

1
Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices.
2
Cook (boil or roast) until just soft.
3
Drain, chop roughly and set aside.
4
Quickly cook the spinach down until just wilted.
5
Set aside.
6
Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn.
7
Set aside.
8
Slice the feta cheese, and grate the mild cheese.
9
Take the chicken meat off the carcase and break into bite size pieces.
10
Set oven to 180C.
11
In a frypan, saute the onions (diced) in the chicken stock.
12
As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil.
13
Simmer, still stirring, for approx 5 minutes.
14
Add the pinenuts and the mild cheese and stir through.
15
In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.
16
Bake for 15 minutes.

1606

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g roasted chicken meat, 350 g sweet potatoes or 350 g kumara, 350 g pumpkin or 350 g buttercup squash, 200 g fresh spinach, and more.

Yes, Greek Inspired Chicken & Vegetable Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Inspired Chicken & Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions