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High-Protein Creamy Chicken & Potato Bake
Serves 6
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High-Protein Creamy Chicken & Potato Bake
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Serves 6
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Directions
1
Preheat oven to 180°C fan-forced.
2
Microwave the cream cheese and evaporated milk for 60–90 seconds, then whisk until smooth.
3
Stir through the garlic, mustard, onion powder, stock powder, thyme, parmesan and pepper.
4
Add the chicken, broccoli, zucchini and onion, mixing well to coat.
5
Layer half the potatoes into a greased baking dish, top with half the chicken mixture, then repeat the layers.
6
Sprinkle over the mozzarella, cover with foil and bake for 60–70 minutes.
7
Remove the foil and bake for a further 20–30 minutes until the potatoes are tender and the cheese is golden.
8
Rest for 10–15 minutes, top with chives and enjoy!
Ingredients
600 g chicken breast, diced
800 g carisma or brushed potato, thinly sliced
250 g broccoli, finely chopped
150 g zucchini, grated and squeezed
200 g brown onion, finely diced
200 g philadelphia light cream cheese
150 ml light evaporated milk
3 whole garlic clove, minced
1 tbsp wholegrain mustard
1 tbsp onion powder
2 tsp chicken stock powder
1 tsp dried thyme
80 g parmesan, grated
150 g light mozzarella
cracked black pepper (optional)
fresh chive, to serve (optional)
Equipment
baking dish
microwave
Tips
Slice the potatoes very thinly for the best result.
Some liquid in the dish is normal due to the vegetables and chicken.
Keeps well in the fridge for up to 4 days or freeze for up to 2 months.
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