YOUR SOLIN GENERATED RECIPE
A nourishing twist on the classic comfort dish, featuring tender chunks of chicken breast and a medley of garden vegetables in a light, savory sauce, all topped with a creamy cauliflower crust. This one-bowl meal is perfect for a balanced dinner that satisfies your cravings without compromising your nutritional goals.
INGREDIENTS
5 ounces Chicken Breast (cooked)
1 medium Carrot
1 stalk Celery
1/4 cup chopped Onion
1/3 cup Frozen Peas
1 cup Cauliflower florets
1 tablespoon Whole Wheat Flour
1/2 cup Low-Sodium Chicken Broth
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and sliced celery. Sauté until the vegetables begin to soften, about 3-4 minutes.
Stir in the whole wheat flour and cook for an additional minute to lightly toast the flour.
Pour in the low-sodium chicken broth and add the frozen peas. Stir continuously until the mixture thickens slightly, about 2 minutes.
Add the shredded or chopped 5-ounce cooked chicken breast into the vegetable mixture, and season with salt and pepper to taste. Let the filling simmer for another 2 minutes, then remove from heat.
Meanwhile, steam the cauliflower florets until very tender, about 6-8 minutes. Once steamed, mash the cauliflower lightly with a fork or potato masher, season with a pinch of salt and pepper.
Transfer the chicken and vegetable filling into an ovenproof dish. Spoon the mashed cauliflower evenly over the top to form a crust.
Place the dish in the preheated oven and bake for 10-12 minutes, until the cauliflower topping is heated through and slightly golden.
Remove from the oven and allow to cool for a couple of minutes before serving.