• Amy Rush APD CDE

Three-Cheese Pesto Chicken and Cauliflower Bake


Makes 4 serves


Ingredients

  • 1 tbsp. olive oil

  • 4 x garlic cloves, crushed

  • Salt and pepper

  • 600g skinless chicken breast, diced

  • 5 cups cauliflower, chopped florets and stalk piece

  • 120g ricotta cheese

  • 1/2 cup basil pesto (or preferred flavour)

  • 1/2 cup parmesan cheese

  • 4 cups baby spinach

  • 1/3 grated cheddar


Method

  1. Preheat Oven to 200°C.

  2. Heat the oil in a non-stick frying pan and add the garlic. Cook, stirring, until fragrant. Season the chicken with salt and pepper.

  3. Add the chicken to the pan and cook until browned and cooked through. Remove from heat and set aside.

  4. Place the cauliflower in a microwave-safe bowl and cook, uncovered, for approximately 5 minutes, until tender.

  5. Add the ricotta and mix well.

  6. Add the cooked chicken, pesto, parmesan and spinach and mix well.

  7. Pour into a baking dish and sprinkle with the cheddar cheese.

  8. Bake for 15 minutes, until cheese is melted and golden.


Nutrition Info per serve

Kilojoules (kJ) - 2107

Protein (g) - 51.0

Fat - total (g) - 28.8

- saturated (g) - 10.0

Carbohydrate (g) - 9.0

Fibre (g) - 8.0

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