Creamy Chicken and Bacon Bake
Ingredients
- 2 rashers bacon - roughly chopped
- 1 small onion - finely sliced
- 2 garlic cloves - crushed
- 500 grams chicken thighs
- ½ cauliflower - cut into florets
- 1 small head broccoli - cut into florets
- 1 bunch silverbeet - leaves removed and roughly chopped. Stems finely sliced
- ½ cup cream
- 2 tbsp thyme - leaves only
- ½ - 1 cup grated cheese mozzarella or tasty
Instructions
PREP
- Chop the cauliflower and broccoli into equal sized florets. Slice the stems finely. Cut the onion in half and finely slice into strips. Remove the leaves off the silverbeet and finely slice the stems (add the stems with the onion). Roughly chop bacon and add to onion. Dice Chicken
MAKE
- Preheat the oven to 200C.
- Heat a large oven proof pan with lid on stove on medium heat. Add bacon, onion, silverbeet stems and garlic and cook for 5 minutes. Add a splash of oil if the pan is sticking. Remove and set aside.
- Season the chicken thighs with salt and pepper and place in pan. Cook for 2 minutes each side. Return the bacon mix to the pan.
- Add the cauliflower, broccoli, cream, thyme and silverbeet leaves. Season with salt and pepper. Toss to combine. Cover with cheese. Pop in oven for 20 minutes.
SERVE
Tips and Variations
GLUTEN FREE
MAKE IT VEGETARIAN - Add 400 grams potato sliced into 1cm rounds to the pan after the garlic and onion fry. Butter beans work really well in here too.
SHORTCUTS AND SWAPS - we also love this one with chopped up button mushrooms or zucchini. Use what you love.
Nutrition
Calories: 401kcal | Carbohydrates: 18g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 289mg | Potassium: 1076mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 174mg | Calcium: 242mg | Iron: 3mg
