Recipe description
July 7, 2026
Chicken potato bake with leeks
A comforting bake to support gentle digestion and fiber variety
Easy Recipe
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from leeks and potato skins.
- Diverse plant ingredients and lean chicken support balanced nutrition.
- Gentle, gut-friendly profile with protein, fiber, and whole-food fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
300
gram
Potato
400
gram
Leek
2
piece
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Garlic
2
clove
Thyme
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Peel and slice the potatoes into thin rounds.
3
Clean and slice the leeks.
4
In a large mixing bowl, combine the chicken breast (cut into chunks), potato slices, leek slices, olive oil, salt, pepper, minced garlic, and thyme.
5
Toss all the ingredients together until evenly coated.
6
Transfer the mixture into a baking dish.
7
Cover with foil and bake for 30 minutes.
8
Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through and the potatoes are tender.
9
Allow to cool for a few minutes before serving.
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Nutrition
420 kcal
Calories
28 g
Protein
42 g
Carbohydrates
6 g
Fiber
6 g
Sugar
14 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
What are the main ingredients in this chicken potato bake with leeks?
Chicken, potatoes, leeks, olive oil, and simple seasonings (salt, pepper, herbs). Optional add-ins like garlic or stock for extra flavor.
How should I prep the leeks before cooking?
Rinse thoroughly, trim the ends, slice, and wash again to remove grit; pat dry.
What oven temperature and cooking time should I use?
Bake at about 190°C (375°F) for roughly 45–60 minutes, until the chicken is cooked through and the potatoes are tender. Check that the internal temperature reaches 74°C (165°F).
Is this dish gluten-free?
Yes, as written. Just avoid any flour-thickened sauces or gluten-containing stock.
Can I make this ahead or for meal prep?
Yes — assemble and refrigerate before baking, then bake; or bake and reheat portions later.
How should I store leftovers and reheat?
Cool and refrigerate within 2 hours; 2–3 days in the fridge. Reheat until steaming hot, best in oven or microwave.
Can I customize with herbs or a drizzle of olive oil?
Absolutely — add rosemary, thyme, parsley, garlic, or a light drizzle of olive oil for aroma.
Are there any allergens I should watch for?
Contains chicken and leek; dairy-free and gluten-free options are possible by omitting dairy or gluten-containing ingredients.
How can I make the potato skins stay crispy?
Leave the skins on, toss the potatoes with a bit of oil, and bake uncovered so the skins crisp up.
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