Chicken & Vegetable Bake
A vegetable and chicken bake with a cheesy white sauce. Perfect for a delicious and balanced lunch or dinner option.
Ingredients
- 2 zucchinis (cut into half moons)
- 3 medium carrots (sliced)
- 1 medium potato (cut into 1-2cm cubes)
- 1/2 medium sweet potato (cut into 1-2cm cubes)
- 3 cups pumpkin (cut into 1 inch cubes)
- 1.5 cups broccoli florets
- 1.5 cups cauliflower florets
- 2-3 chicken breasts (cut into cubes)
- 1 cup leek (chopped)
- 4 cups milk
- 4 tbsp cornflour (gluten free)
- 2 cups grated cheese
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp dried chives
- garlic infused olive oil
Instructions
White Sauce
- Add 4 cups of milk and 1 tbsp of butter to a sauce pan and place on high heat. Bring to the boil and then simmer.
- Place 4 tbsp of cornflour in a bowl and slowly add milk until it becomes a paste. Add this to the saucepan and stir constantly.
- Once the mixture has thickened, stir in 1 cup of grated cheese.
Chicken & Vegetables Bake
- Preheat the oven at 180 degrees celsius.
- Cook the chicken with leek and olive oil.
- Lightly steam all the vegetables.
- Add the vegetables and chicken to a glass baking tray (mine was 33cm by 23cm).
- Pour the white sauce over the vegetables and chicken.
- Top with remaining cheese, salt, pepper and dried chives.
- Bake until golden brown (approximately 25-30 mins).
Notes
You could also add some chopped bacon to this recipe for added flavour.