French Onion Chicken Bake

Name: French Onion Chicken Bake with Cauli Puree and Green Beans
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 150 ML of Water; 1 Piece of Chicken stock cube; 2 Grams of Chilli flakes; 2 Grams of Dried oregano; 2 Grams of Garlic powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Parmesan; 60 Grams of Grated mozzarella; 2 Piece of Brown onion; 1 Tbsp of Olive oil; 1 Tsp of Salt; 400 Grams of Cauliflower; 80 Grams of Cream cheese; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Green beans

with Cauli Puree and Green Beans

This one takes inspiration from French onion soup!

503 Reviews

Cals 629 · Prot 68 · Carbs 35 · Fat 24

Low Carb

40 min

French Onion Chicken Bake with Cauli Puree and Green Beans

This one takes inspiration from French onion soup!

503 Reviews

Cals 629 · Prot 68 · Carbs 35 · Fat 24

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Water

150 ML

Chicken stock cube 4*5*9*15*

0.5 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

Olive oil

1 Tbsp

Salt

0.5 Tsp

Sides

Cauliflower

400 Grams

Cream cheese 4*

80 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Green beans

150 Grams

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)	2629 / 629
Fats (g)	23.5
of which saturated (g)	14.2
Carbohydrates (g)	35
of which sugars (g)	18.5
Fibers (g)	10.2
Proteins (g)	68
Salt (g)	3.1

*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 Caramelise onions

Preheat the oven to 200°C/180°C fan. Peel and slice the onions finely. Heat a drizzle of oil in a pan over a high heat. Once hot, add the onions with a pinch of salt. Fry for 3-4 min or until lightly browned. Reduce the heat to medium and cook, 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.

2 Prep chicken

Meanwhile, boil the measured water and dissolve the 0.5 chicken stock cube in it. Place the chicken breast in a baking dish and sprinkle with the chilli flakes (spicy!), oregano, garlic powder, salt and pepper. Grate the Parmesan.

Tip! Sensitive to spice? go easy on the chilli flakes.

3 Bake chicken

Once ready, divide the caramelised onions among the chicken breasts. Pour the stock into the baking dish. Top the chicken with the grated Parmesan and mozzarella. Bake for 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!

4 Make puree

Meanwhile, roughly chop the cauliflower. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain. Add to a food processor with the cream cheese and blitz for 1-2 min until smooth. Season well with salt and pepper. Reserve the pot.