Chicken, Cauliflower & Bacon Tray Bake
Chicken, Cauliflower & Bacon Tray Bake
Ingredients
- 1 tablespoon olive oil
- 10 g butter
- 1 cauliflower small, trimmed, cut into small florets (about 800-900g)
- 3 rasher bacons chopped
- 2 cups silverbeet or spinach leaves
- 1/2 cup pouring cream
- 1/4 cup thyme leaves
- 3 spring onion finely sliced
- 500-600 g chicken thighs I kept the skin on (more flavour)
- 1 cup mozzarella cheese or tasty cheese, or a mix.
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat oven to 180 degrees. Have a casserole dish ready – about 2 litres capacity.
- Place a large fry pan on high heat and add some olive oil. Add the chicken thighs to the pan, add some salt and pepper to each one and fry on each side for about 3-4 minutes to get nice and golden. Continue in batches until finished. Set aside.
- Add some more olive oil and the butter to the same pan and heat for 1-2 minutes. Add the cauliflower and bacon to the pan and cook, stirring for about 8-10 minutes. Add the spinach and silverbeet to the pan and stir for 1-2 minutes. Remove from the heat and add the cream, thyme and spring onion.
- Pour the cauliflower mix into the casserole dish. Assemble the chicken pieces in a layer over the top. Season well and sprinkle over the cheese.
- Bake for 20-25 minutes. Enjoy!!!
Notes
When frying off the chicken, don’t overcrowd the pan, the chicken will stew and you won’t get a lovely, golden crispness.
Nutrition
Calories: 2417kcalCarbohydrates: 42gProtein: 129gFat: 195gSaturated Fat: 77gPolyunsaturated Fat: 25gMonounsaturated Fat: 77gTrans Fat: 1gCholesterol: 776mgSodium: 1809mgPotassium: 3246mgFiber: 14gSugar: 13gVitamin A: 3525IUVitamin C: 303mgCalcium: 892mgIron: 9mg
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