Chicken Gratin

55 min.

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. 🔥

Shop ingredients

Organic Green Peas – 160 g – peas from Italian farms, in a BPA NI FREE can

£1.39

£1.13

Organic Fine Tomato Pulp – 425 g – 100% tomato puree without added sugar or salt, from Italian organic farms

£1.89

Himalayan Pink Salt – 1 000 g – pure, valued salt from Pakistan for use in the kitchen and bathroom

£4.99

Nutrition (1 serving) 1 bowl

364 kcal
14 g carbohydrates
16 g fats
41 g protein

Per 3 portions

Base:

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

Béchamel:

250 ml milk
20 g plain flour
30 g butter
himalayan salt

Final Touch:

70 g hard cheese

Instructions

In a frying pan, fry the onion, garlic, add the finely chopped peppers, carrots and then the chicken breasts cut into smaller cubes and poopekáme.
Season with salt, pepper and paprika.
Add the tomato puree, mushrooms and peas and mix well. Let simmer for a while.
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.
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.
Bon appetit!