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Creamy chicken and zucchini bake

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Recipe may contain gluten, milk and lactose.

This creamy chicken bake is actually low fat and gluten-free (but you’d never know it)! It’s comforting and satisfying, without the cals, so you can feel good about tucking into a big plateful.

14 Ingredients


  • 3 zucchini, cut into 5mm-thick slices

  • 2 tsp extra virgin olive oil

  • 500g chicken breast fillets, cut into 3cm pieces

  • 3 tsp gluten-free cornflour

  • 1 large brown onion, finely chopped

  • 1 large leek, thinly sliced

  • 2 celery sticks, cut into 2cm pieces

  • 2 garlic cloves, crushed

  • 2 tsp finely grated lemon rind

  • 125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock

  • 125ml (1/2 cup) reduced-fat cream for cooking

  • 1 tbsp wholegrain mustard

  • 150g (1 cup) frozen peas

  • 250g broccoli, finely chopped

5 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place the zucchini

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    (3 zucchini, cut into 5mm-thick slices) on the baking tray in a single layer. Spray with oil (2 tsp extra virgin olive oil). Bake for 10-15 minutes or until starting to turn golden.


  • Step 2

    Meanwhile, heat half the oil in a large, deep non-stick saucepan over high heat. Cook the chicken (500g chicken breast fillets, cut into 3cm pieces), stirring, for 3-4 minutes or until browned. Transfer to a plate.

  • Step 3

    Combine cornflour (3 tsp gluten-free cornflour) and 1 tbs water in a small bowl. Add remaining oil to the saucepan. Reduce heat to medium. Add onion (1 large brown onion, finely chopped), leek (1 large leek, thinly sliced) and celery (2 celery sticks, cut into 2cm pieces). Cook, stirring, for 5 minutes or until softened. Add garlic (2 garlic cloves, crushed) and lemon rind (2 tsp finely grated lemon rind). Cook, stirring, for 2 minutes or until aromatic. Return chicken to pan. Add stock (125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock), cream (125ml (1/2 cup) reduced-fat cream for cooking), cornflour mixture and mustard (1 tbsp wholegrain mustard). Stir until well combined. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until thickened. Season.

  • Step 4

    Cook peas (150g (1 cup) frozen peas) and broccoli (250g broccoli, finely chopped) in a large saucepan of boiling water for 2 minutes or until tender. Drain.

  • Step 5

    Add the peas and broccoli to the chicken mixture. and stir to combine. Transfer to a 1 litre (4-cup) baking dish. Top with zucchini, slightly overlapping. Lightly spray with oil and bake for 20-25 minutes or until zucchini is golden. Serve.
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Nutritional Information

Per serving

  • 334

  • 1399 kj

  • 13.7g

  • 5g

  • 8.5g

  • 37.1g

  • 10.8g

All quantities above are averages

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