One Pan Pesto Chicken

and Cauliflower Casserole

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Low-Carb
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Low-Carb
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Instructions

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1 Bake veggies

Preheat the oven to 225°C. Lightly grease a wide oven casserole. Separate cauliflower to small florets. Cut tomatoes to quarters, discarding the stem. Combine the veggies in the casserole. Season with salt and pepper. Roast for 15 minutes.

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2 Mix and cube

In a small bowl, combine pesto, cream and half of the mozzarella. Cut chicken to cubes and set aside.

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3 Add and bake

Reduce the oven temperature to 200°C. Take the casserole from the oven, and add chicken cubes. Pour the cream sauce evenly to the casserole. Mix well. Sprinkle the remaining mozzarella cheese on top. Bake for about 15 minutes, until the chicken is cooked through and the top is nicely browned.

Tips for fussy eaters

Make a simple chicken and cream sauce. Serve with pasta and tomato wedges.

Pro tip

Cut cauliflower to small florets in order to reduce the cooking time.

Effortless to make, tasty and comforting!

Cooking Time: 35 min

Cals 516 · Prot 50.9 · Carbs 15.3 · Fat 28.1

Ingredients

Number of people

Chicken breast 400 Grams
Cauliflower 400 Grams
Tomatoes 2 Pieces
Salt 1 Tsp
Black pepper 0.5 Tsp
Green pesto 40 Grams
Cooking cream 100 ML
Grated mozzarella 100 Grams

Effortless to make, tasty and comforting!

Cooking Time: 35 min

Cals 516 · Prot 50.9 · Carbs 15.3 · Fat 28.1

Instructions

photo

1 Bake veggies

Preheat the oven to 225°C. Lightly grease a wide oven casserole. Separate cauliflower to small florets. Cut tomatoes to quarters, discarding the stem. Combine the veggies in the casserole. Season with salt and pepper. Roast for 15 minutes.

photo

2 Mix and cube

In a small bowl, combine pesto, cream and half of the mozzarella. Cut chicken to cubes and set aside.

photo

3 Add and bake

Reduce the oven temperature to 200°C. Take the casserole from the oven, and add chicken cubes. Pour the cream sauce evenly to the casserole. Mix well. Sprinkle the remaining mozzarella cheese on top. Bake for about 15 minutes, until the chicken is cooked through and the top is nicely browned.

Tips for fussy eaters

Make a simple chicken and cream sauce. Serve with pasta and tomato wedges.

Pro tip

Cut cauliflower to small florets in order to reduce the cooking time.

Ingredients

Number of people

Chicken breast 400 Grams
Cauliflower 400 Grams
Tomatoes 2 Pieces
Salt 1 Tsp
Black pepper 0.5 Tsp
Green pesto 40 Grams
Cooking cream 100 ML
Grated mozzarella 100 Grams
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