Chicken & Vegetable Bake

Photo by Lilechka75/iStock / Getty Images

Photo by Lilechka75/iStock / Getty Images


1 ½ cups roasted (or steamed) cauliflower florets (can also use half broccoli)

8 oz grilled chicken cutlet, cut into 1 inch squares

10 grape tomatoes, cut in halves

2 oz grated parmesan

2 oz grated mozzarella

2 tsp Italian herb mix (or mixed fresh herbs if available – I LOVE tarragon & thyme)

½ tsp red pepper flakes

1 ¼ cup cream sauce

Optional: 1 tbsp bread crumbs & 2 tbsp pine nuts to top

Preparation method:

1. See separate recipe for roasted cauliflower. For steaming - place in a glass

microwave dish, sprinkle with ½ tsp garlic salt & top with 1 tbsp butter,

cover with cling wrap & microwave high for 2 minutes.

2. Place veg, chicken, herbs, ½ the cheese and seasoning in a medium baking

dish and mix to cover evenly. Pour over the cream sauce and top with

remaining cheese and sprinkle with bread crumbs and pine nuts (if you don’t

use the bread crumbs and pine nuts you can add another couple oz of


3. Bake at 375 for 35-40min until golden brown and crispy on top

Serve with mixed salad or sautéed broccoli rabe/spinach

Recipe designed by Alainn Bailey, ms, rd, cdn, cnsc