Low Syn Chicken, Leek and Butternut Squash Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy - 1 HEa and 1.5 syns per serving
Original - 1 HEa and 1.5 syns per serving
WW Smart Points -
Paleo/Dairy Free - omit cheese (use ghee or other oil of choice)
  • 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
  • 90g (3oz) of parmesan (3xHEa’s)
  • Fresh Parsley, chopped
  • Fresh Thyme, chopped
  • Black pepper
  • 240ml (1 cup) of chicken stock
  • 1 tablespoon of ghee or butter (6 syns)
  1. Preheat oven to 200c or 400f
  2. Cut all the chicken thighs in half, to make small pieces.
  3. Add the ghee or butter to a frying over a medium heat with the garlic and a little bit of chopped parsley and thyme and fry for a 1-2 minutes just to infuse the flavour
  4. Add chicken pieces and cook until lightly golden.
  5. Set aside
  6. 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.
  7. Add the chopped leeks to the pan, and continue to cook for approx 2 mins.
  8. Transfer the chicken, leeks, onion and squash to an oven proof dish. Pour over the remaining chicken stock, just to keep the dish moist. Top with the parmesan cheese and season with some salt black pepper.
  9. Bake in the oven for approx 30 mins, chicken should be cooked through and cheese melted and lightly golden.
  10. Serve with your choice of sides, but this dish is perfectly delicious all on it's own.
Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information
Serving size: 1 Calories: 422 Fat: 16.9 Saturated fat: 7.3 Carbohydrates: 36.4 Sugar: 1.8g Sodium: 758 Fibre: 8.3 Protein: 36g Cholesterol: 113
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/chicken-leek-and-butternut-squash-bake