This effortless supper is as tasty as it is comforting!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
This effortless supper is as tasty as it is comforting!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake vegetables
Preheat the oven to 220°C/200°C fan. Separate the cauliflower into small florets. Quarter the tomatoes, discarding their stems. Add the cauliflower and tomatoes to an oiled baking dish and season with salt and pepper. Roast for 15 min.
2 Mix and cube
Meanwhile, in a small bowl, combine the pesto, the measured cream (see pro tip) and half of the mozzarella. Slice the chicken into cubes and set aside.
3 Bake
Reduce the oven temperature to 200°C/180°C fan. Add the chicken to the baking dish and top with the cream sauce, making sure as much of the chicken is covered as possible. Mix well. Sprinkle with the remaining mozzarella cheese. Bake for 15-20 min, until the chicken is cooked through and the top is browned.