Cheesy Mediterranean Chicken Casserole

Name: Cheesy Mediterranean Chicken Casserole with Beans
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red onion; 2 Piece of Garlic cloves; 15 Grams of Fresh basil; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried oregano; 15 ML of Balsamic vinegar; 200 ML of Water; 200 Grams of Tomato passata; 30 Grams of Tomato paste; 1 Piece of Chicken stock cube; 10 Grams of Brown sugar; 1 Tsp of Black pepper; 240 Grams of White beans; 60 Grams of Grated mozzarella; 60 Grams of Grated cheddar

with Beans

This low-carb supper has got some pizza-flavour vibes going on.

571 Reviews

Cals 634 · Prot 72 · Carbs 33 · Fat 21

Low Carb

30 min

Cheesy Mediterranean Chicken Casserole with Beans

This low-carb supper has got some pizza-flavour vibes going on.

571 Reviews

Cals 634 · Prot 72 · Carbs 33 · Fat 21

Low Carb

Ingredients

Chicken breast

400 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Fresh basil

15 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Dried oregano

2 Grams

Balsamic vinegar 14*

15 ML

Water

200 ML

Tomato passata

200 Grams

Tomato paste

30 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Brown sugar

10 Grams

Black pepper

0.5 Tsp

White beans

240 Grams

Grated mozzarella 4*

60 Grams

Grated cheddar 4*

60 Grams

Allergens

*14 Sulphur Dioxide, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

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)	2652 / 634
Fats (g)	21.3
of which saturated (g)	15.3
Carbohydrates (g)	33
of which sugars (g)	14.6
Fibers (g)	9.6
Proteins (g)	72.1
Salt (g)	4.9

*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 Prep vegetables

Preheat oven to 200°C/180°C fan. Peel and chop the onion and garlic. Pick the basil leaves from their stems. Finely chop the stems, keeping them separate from the leaves.

2 Fry chicken

Heat a drizzle of oil in a non-stick pan over a medium-high heat. Once hot, add the chicken breast with a pinch of salt and cook for 4 min on either side until golden. Transfer the chicken to a casserole or baking dish and reserve the pan (see pro tip!).

Tip! Fry and roast the chicken in an oven-proof pan to avoid extra washing up.

3 Make sauce

Return the pan to a medium-low heat and add the onion with a pinch of salt. Fry for 4 min until soft. Once soft, add the garlic, dried oregano and chopped basil stem and cook for 1 min further. Add the balsamic vinegar, measured water, tomato passata, tomato paste, chicken stock cube and sugar. Season with black pepper and simmer for 3-4 min.

4 Bake

Meanwhile, drain the beans. Add the drained white beans and the tomato sauce to the casserole. Top the chicken breast with the grated mozzarella and cheddar cheese. Bake for 15 min or until the cheese is melted and golden.