2 large skinless chicken breasts, diced. (Or diced chicken)

2 sweet potatoes, peeled and diced

10 mushrooms, sliced

1 red onion, diced

1 chicken oxo cube (separate from the stock)

2 garlic cloves, minced

Large handful baby spinach

100ml chicken stock (can be made up from stock)

1/2 pack Low fat cream cheese (or use quark to save calories/syns)

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp smoked paprika

Sea salt and freshly ground black pepper

Preheat oven to 180 degrees. 

In a bowl, mix the garlic powder, onion powder and paprika, the chicken stick cube, crumbled up, then a large pinch of salt and pepper.

Sprinkle this mix over the diced chicken.

Spray a frying pan with low calorie cooking spray, and brown the chicken for 2-3 mins each side. Once done, remove the chicken and add it to your baking dish.

Add the sweet potatoes to the pan you used to cook the chicken, and fry for 3 minutes. 

Add the onion, mushrooms, and garlic to the sweet potatoes and cook for another 2 to 3 minutes. Turn off the heat, then add the stock and the cream cheese, and mix until the cheese has melted. Add more stock if it looks too thick, or more cream cheese if it looks too thin.

Pour this mix over the chicken, then top with the spinach. 

Place in the oven and bake for 18 to 20 minutes.