We love quick one‑pot meals, and it's no different with the chicken gratin with a load of veggies and toasted cheese. A meal that's ready in a jiffy and serves not only as a Sunday lunch, but also as a fine mealprep for multiple days ahead. 🔥
Nutrition (1 serving)
- 364 kcal
- 14 g carbohydrates
- 16 g fats
- 41 g protein
Per 3 portions
- 390 g chicken breast
- 40 g red bell pepper
- 40 g yellow bell pepper
- 1 carrot
- 2 cloves garlic
- 1/2 onion
- 1/2 packet canned sweet peas
- 5 tbsp tomato puree
- himalayan salt
- whole pepper
- ground paprika
- 8 Portobello mushrooms
- 250 ml milk
- 20 g plain flour
- 30 g butter
- himalayan salt
- 70 g hard cheese
Instructions
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Season with salt, pepper and paprika.
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Add the tomato puree, mushrooms and peas and mix well. Let simmer for a while.
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Meanwhile, prepare the béchamel - melt the butter in a saucepan, add the flour and toast. Pour in milk and add salt. Cook until the sauce starts to thicken and set aside.
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Layer the chicken mixture in the baking dishes and pour the prepared béchamel on top. Sprinkle with grated cheese and bake at 180 °C for 30‑35 minutes until golden. Sprinkle with parsley.
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Bon appetit!
