Chicken and Sweet Potato Bake


  • 500g sweet potato
  • 500g low-carb white potato
  • 150g bacon – fat cut off and cooked
  • 500g chicken breast – diced and cooked
  • 1 cup of skim milk
  • 2 whole eggs
  • 1 salt reduced chicken or vegetable stock cube
  • 1 cup of high protein cheese or low-fat mozzarella
  • salt and pepper

Serves: 6 large or 8 small
Calories per serve: 298 (large serving)
Macros per serve: 31P/6F/27C


  • Preheat oven to 190°C  (374°F). Spray a casserole dish with olive-oil cooking spray.
  • Place half of the sliced potatoes into the dish, overlapping slightly. Season with salt and pepper.
  • Sprinkle the cooked bacon and diced chicken on top of the potatoes. Add the other half of the potatoes.
  • In a small jug wisk the eggs and milk together and dissolve the stock cube in the mixture.
  • Pour the egg, milk and stock mixture over the potatoes.
  • Sprinkle the cheese over the top and place into the preheated oven for 60-75mins
  • Allow to cool for approximately 15mins before serving

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