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Ingredients
Chicken Breasts with Tomato Sauce and Cauliflower Gratin
- Ingredients
- 1 Cauliflower (800 grams)
- 1 onion
- 2 garlic cloves
- 500 grams Cherry tomatoes
- 200 grams Zucchini
- 4 Chicken breasts (each about 140 grams)
- salt
- peppers
- 3 Tbsps olive oil
- Fat (for the baking dish)
- 150 grams Mountain cheese (sliced, such as Gryuere)
- 2 Tbsps Tomato paste
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- dried oregano
- fresh oregano (for garnishing)
Rinse cauliflower and divide into florets. Cook in a little boiling salted water for about 8 minutes or until al dente. Drain. Peel onion and garlic, chop finely. Rinse and halve cherry tomatoes. Rinse and dry zucchini, cut into thin strips.
Preheat the oven to 200 ° C top and bottom heat Preheat.
Rinse chicken breasts, pat dry and season with salt and pepper. Heat olive oil in a pan and cook for about 3 minutes per side or until godlen brown. Remove from pan and set aside. Saute onion and garlic in the same pan until soft. Add cherry tomatoes and saute for 3 minutes.
Butter casserole dish and layer cauliflower in it, season with salt and pepper and top with cheese slices. Bake in preheated oven at 200°C (approximatley 400°F) for about 10 minutes. Add tomato paste and broth to the pan with onion and tomatoes. Return chicken to the pan and cook, covered, for about 5 minutes. Add zucchini strips and cook for one more minute. Season with salt, pepper and dried oregano. Arrange on plates, garnish with fresh oregano and serve accompanied by cauliflower gratin.
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |