Chicken, Leek & Veggie Bake
Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 450grams Macro Organic frozen cauliflower florets
- 2 leek (washed)
- 1tablespoons wholegrain mustard
- 2 cup lite milk
- 1 cup reduced fat ricotta
- 2tablespoons olive oil
- 400grams skinless chicken breast fillets (cut into 2cm pieces)
- 2 cup Macro Organic Corn Kernels
- 1 1/2 cup Macro Organic frozen peas
Nutrition per serving
2160kJ / 518Cal
2160 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
20.8grams
Fat
17.9grams
Carbs
44.5grams
Sugars
17.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200c/180c fan-forced.
Step 2 of 3
Heat oil in a large, deep frying pan over medium heat. Add chicken and cook for 6 minutes or until light golden. Reduce heat to low. Add leek and mustard, then cook, stirring, for 8 minutes or until golden and tender. Sprinkle over flour and cook, stirring, for a further 1 minute. Gradually stir in milk and ricotta, then bring to the boil. Stir in corn and season. Remove from heat. Transfer mixture to 20 x 26cm (4cm deep) roasting pan.
Step 3 of 3
Place peas in a food processor and process until roughly crushed. Transfer to a bowl and add cauliflower, tossing to combine. Top chicken mixture with pea mixture, then bake for 55 minutes or until golden. Serve.
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