French Onion Chicken Bake
with Mashed Potatoes and Green Beans
This one takes inspiration from French onion soup!
Cals 689 · Prot 72 · Carbs 64 · Fat 16
Global Eats
45 min
This one takes inspiration from French onion soup!
Cals 689 · Prot 72 · Carbs 64 · Fat 16
Global Eats
Ingredients
Chicken
Chicken breast
400 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Chilli flakes
2 Grams
Dried oregano
2 Grams
Garlic powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Parmesan
4*
30 Grams
Grated mozzarella
4*
60 Grams
Caramelised onion
Brown onion
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sides
Potatoes
600 Grams
Whole milk
4*
100 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Green beans
150 Grams
Vegetable oil
1 Tbsp
Allergens
*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) | 2882 / 689 |
| Fats (g) | 16.4 |
| of which saturated (g) | 9.2 |
| Carbohydrates (g) | 64 |
| of which sugars (g) | 18.2 |
| Fibers (g) | 13.8 |
| Proteins (g) | 71.8 |
| Salt (g) | 3.9 |
*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 Make mash
- Preheat the oven to 200°C/180°C fan.
- Bring a pot of salted water to the boil.
- Peel and chop the potatoes into bite-sized pieces.
- Once the water is boiling, add the potatoes.
- Cook over medium heat for 20 min or until soft.
- Once soft, drain the potatoes.
- Return them to the pan.
- Mash until smooth, gradually adding the milk until it reaches your desired consistency.
- Season with salt and pepper.
- Cover and set aside.
2 Caramelise onions
- Meanwhile, peel and finely slice the onion.
- Heat a large pan over a medium-heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 5 min until lightly browned.
- Reduce the heat to medium.
- Fry, stirring occasionally, for 10 min further or until the onions have fully softened and caramelised.
Tip! Taking your time in browning the onions will ensure they are soft, brown and naturally sweet.
3 Prep chicken
- Meanwhile, boil the measured water and dissolve the 0.5 chicken stock cube in it.
- Set the chicken stock aside.
- Place the chicken breast in a baking dish and sprinkle with the chilli flakes (spicy!), oregano and the garlic powder.
- Season with salt and pepper.
- Grate the Parmesan.
Tip! Sensitive to spice? Go easy on the chilli flakes.
4 Bake chicken
- Divide the caramelised onions among the chicken breasts.
- Reserve the pan.
- Pour the chicken stock into the baking dish.
- Top the chicken with the grated Parmesan and mozzarella.
- Bake for 15-20 min or until the chicken is cooked through and the cheese is golden.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
5 Fry green beans
- Meanwhile, trim the green beans.
- Return the reserved pan to a medium-high heat with a drizzle of oil.
- Once hot, add the green beans with a pinch of salt.
- Fry for 5 min.
- Remove from the heat.
- Season with pepper.
6 Serve
- Serve the French Onion Chicken Bake with Mashed Potato and Green Beans alongside.
- Drizzle the chicken with any leftover chicken stock from the baking dish.
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