Creamy Chicken & Leeks Baked Potato

www.nextlevelfitness.im

Ingredients: Serves 4 3-4 Medium Baking Pota-toes 1 tbsp olive oil5 rashers unsmoked streaky bacon 2 skinless boneless chicken breasts cut into strips 3 leeks sliced thin 11/2 tbsp plain flour400ml chicken stock 1 tbsp wholegrain mustard 2 tbsp creme fraiche

Method:1. Cover potatoes in foil and bake for 45min-1 hour until cooked. ( soft when stabbed with folk)2. Heat the oil in a saucepan and fry the bacon for around 2 mins 3. Add the chicken and cook for a further 2-3 mins until chick-en goes golden 4. Tip in the leeks and cook gently for 10mins until tender5. Stir the flour and gradually the stock stirring continuously 6. Add the Wholegrain mustard and creme fresh, stir and simmer for around 5mins until sauce is creamy 7. Pour over the cooked baked potatoes

This is also ideal to put in the slow cooker in the morning on a low setting and enjoy when you get home after work!

Totals per

serving

Calories 747

Fat 17g

Carbs 80g

Protein 69g

Sat Fat 4g

Fibre 4g

Sugar 4g