• 400g sweet potato
  • 400g white low carb potato
  • 500g broccoli
  • 500g chicken breast
  • 220g extra light philadelphia cream cheese
  • 120ml skim milk
  • 50g 50% less fat tasty cheese
  • 2 tsp ImYourFlavour – season it all spice (for chicken)


  1. Preheat your oven to 200 C/390 F.
  2. Peel and dice the low carb potatoes & sweet potatoes. Add them to a large pot, add some salt and Boil for 5 minutes.
  3. Cut the broccoli finely, boil them in water for 5 minutes.
  4. Once potatoes and broccoli are half cooked, thoroughly drain them and place them (mixed together) in a casserole dish.
  5. Cook the chicken with ImYourFlavour Season it all in a non stick fry pan, once thoroughly cooked add to the broccoli and potatoes in the casserole dish and mix together.
  6. Dissolve the vegetable stock in boiling water and whisk in the cream cheese until completely melted. Mix in the milk.
  7. Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese and bake for about 20 minutes until bubbling and golden.
  8. Let cool for approximately 30mins before serving. Enjoy!

Serves: 6
Calories: 281
Macros per serve: 31P / 28C / 5F

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