Chicken Leek and Butternut Squash Bake

 

Chicken Leek and Butternut Squash Bake

Serves 3
Original - 1 syn and 1 HEa per serving 
Extra Easy - 1 syn and 1 HEa per serving 


6 chicken thighs (all skin and visible fat removed)
3 large leeks, sliced
1 onion, halved and sliced
2 cloves of garlic, crushed
1 small butternut squash, peeled and diced
84g of parmesan (3xHEa's)
Fresh Parsley, chopped
Fresh Thyme, chopped
Black pepper
250ml of chicken stock
Frylight or Pam spray
3 teaspoons of light butter (approx 3 syns)

Preheat oven to 200c or 400f
Cut all the chicken thighs in half, to make small pieces.
Add the butter to a frying over a medium heat with the garlic and a little bit of chopped parsley and thyme.
Cook until chicken until lightly golden.
Set aside
Spray the frying pan with some Frylight or Pam spray
Add the onion and butternut squash and cook until the squash starts to soften. Add a little bit of the chicken stock at time, to prevent any from sticking to the pan.
Add the chopped leeks to the pan, and continue to cook for approx 2 mins.
Transfer the chicken, leeks, onion and squash to an oven proof dish. Pour over a little of the remaining chicken stock, just to keep the dish moist. 
Top with the parmesan cheese and season with some black pepper.
Bake in the oven for approx 20 mins, chicken should be cooked through and cheese melted.