Chicken Breast with Cheesy Vegetable Gratin
with potatoes, chives, fried onion & courgetteCalories
:
865 kcalProtein
:
41.4g proteinTotal
:
55 minutesDifficulty
:
MediumFamily
One-Pot Dish
Allergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast
200 g
Potatoes
½ piece
Courgette
1 piece
Carrot
½ piece
Onion
2.5 g
Fresh chives
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
20 milliliters
Water
125 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3617 kJ
Calories865 kcal
Fat49.8 g
Saturated Fat28.5 g
Carbohydrate65.4 g
Sugar17.3 g
Dietary Fiber9.9 g
Protein41.4 g
Salt1 g
Potassium1435.3 mg
Calcium98.5 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C and boil plenty of salted water in a pot or saucepan.
- Peel or thoroughly wash the potatoes and cut into 2cm chunks. Slice the carrot into thin rounds.
- Boil the potatoes and the carrot for 10 - 13 minutes, covered, then drain and set aside.
2
- Dice the courgette.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 3 - 4 minutes, then add the water (see pantry for amount).
- Cover with the lid and allow to stew for 6 - 8 minutes, stirring regularly. Season to taste with salt and pepper.
- Meanwhile, prepare the stock and finely chop the chives.
3
- Melt a generous knob of butter in a saucepan over medium heat and fry the flour for 2 - 3 minutes, stirring continuously.
- Lower the heat, then pour in the cream and whisk continuously to incorporate.
- Repeat with the stock, then turn up the heat.
- Allow to simmer gently for 3 - 4 minutes until thickened, then stir in two thirds of the chives. Season to taste with salt and pepper.
4
- Grease an oven dish with a light drizzle of olive oil.
- Transfer the potatoes, the carrot and the courgette to the oven dish.
- Pour over the sauce and then scatter over the cheese.
- Bake in the oven for 15 - 25 minutes, or until golden-brown.
5
- Slice the onion into half-rings.
- Season the chicken with salt and pepper.
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the chicken for 2 minutes per side.
- Reduce the heat, then add the onion and fry for a further 5 minutes per side, or until done.
6
- Serve the gratin on plates with everything else alongside.
- Garnish with the rest of the chives.
