Creamy Chicken and Veg
Serves: 4
Ingredients
To make Creamy Chicken and Veg, you'll need:
FOR THE CHICKEN: - 600g cooked chicken breasts, diced
- 30g butter
- 2 small onions, diced
- 100g button mushrooms, chopped
- 50g almond flour
- 500ml almond milk
- 100g grated mozzarella cheese
- 500ml water
- 240ml vegetable stock
- Dash Himalayan sea salt and black pepper
FOR THE MEDITERRANEAN VEG: - 2 courgettes
- 2 aubergines
- 2 medium red onions
- 4 large tomatoes
- 2 bell peppers
Method
FOR THE CHICKEN:- Preheat the oven to Gas Mark 5 or 190°C.
- Heat the butter in a frying pan over medium-high heat.
- Once hot, add the onions and mushrooms and sauté for 3-5 minutes.
- Stir in the flour, whisking constantly, for about 1 minute to make a thin paste.
- Slowly add the milk, water and broth, still whisking constantly, until the paste is thickened for around 5 minutes.
- Add the cheese and cook for 2 minutes or so then remove from the heat.
- Add the chicken to the pan and cook lightly until all of the chicken is consistent in colour.
- Give everything a stir and transfer to an ovenproof dish. Bake for 15 minutes.
FOR THE MEDITERRANEAN VEG: - Cut the courgettes, aubergines, red onions, tomatoes and bell peppers into bite-size chunks.
- Place the vegetables on a baking tray and give a generous coat of olive oil.
- Cook in the pre-heated oven for 15-20 minutes or until the vegetables are tender and beginning to brown.
- Serve the creamy chicken alongside the Mediterranean vegetables and relish!
Nutritional Facts (Per Serving)
Calories 481 | Total Fat 20g | Saturated Fat 7.9g | Carbohydrates 16.6g | Fibre 9.8g | Protein 46g
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