Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2628 / 629
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 measuredwater and dissolve the 0.5/1/1 chickenstockcube in it. Place the chickenbreast in a baking dish and sprinkle with the chilliflakes(spicy!), oregano, garlicpowder, salt and pepper. Grate the Parmesan.
Tip!Sensitive to spice? go easy on the chilli flakes.
3 Bake chicken
Once ready, divide the caramelisedonions among the chickenbreasts. Pour the stock into the baking dish. Top the chicken with the gratedParmesan 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 creamcheese and blitz for 1-2 min until smooth. Season well with salt and pepper. Reserve the pot.
5 Boil green beans
Trim the greenbeans. Return the pot with salted water and bring it to a boil. Cook the green beans for 3-4 min or until tender. Drain once cooked.
Serve the chicken with the cauliflowerpuree and greenbeans alongside. Drizzle the chicken over with any chickenstock from the baking dish.
Tip!Serve with crusty bread - perfect for sauce mopping!