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Creamy chicken and zucchini bake recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent creamy chicken bake: low fat, gluten-free, and guilt-free! Satisfaction without the calories.
Ingredients:
  • 3 zucchini, cut into 5mm-thick slices
  • 9.20 gm extra virgin olive oil
  • 500g chicken breast fillets, cut into 3cm pieces
  • 7.50 gm gluten-free cornflour
  • 1 large brown onion, finely chopped
  • 1 large leek, thinly sliced
  • 2 celery sticks, cut into 2cm pieces
  • 2 tsp finely grated lemon rind
  • 125ml (1/2 cup) Salt Reduced Chicken Style Liquid Stock
  • 125ml (1/2 cup) reduced-fat cream for cooking
  • 23.40 gm wholegrain mustard
  • 150g (1 cup) frozen peas
  • 250g broccoli, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan forced. Line a baking tray with baking paper, then arrange the zucchini slices in a single layer. Give them a light spray of oil. Bake for 10-15 minutes until they begin to turn golden brown.
  • Heat half of the oil in a large non-stick saucepan over high heat. Stir fry the chicken until browned, about 3-4 minutes. Transfer to a plate.
  • In a small bowl, mix cornflour with 1 tablespoon of water. Add the rest of the oil to the saucepan over medium heat. Cook onion, leek, and celery for 5 minutes until softened. Stir in garlic and lemon rind and cook for an additional 2 minutes until aromatic. Add chicken back to the pan, along with stock, cream, cornflour mixture, and mustard. Stir well to combine. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes until thickened. Season to taste.
  • Blanch peas and broccoli in a large pot of boiling water for 2 minutes or until fork-tender. Drain well.
  • Combine peas and broccoli with the flavorful chicken mixture before transferring all of it into a 1 litre (4-cup) baking dish. Arrange zucchini slices in a slightly overlapping pattern on top. Lightly spray with oil and bake for 20-25 minutes until zucchini is golden. Serve hot.

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