THEAre tantrums at the table a constant around the house? Try this recipe, by nutritionist Lia Faria: chicken gratin with vegetables and potatoes.
Also read: It’s very likely that you’ve never tried this recipe (but you should!)
240 g potato
500 g chicken breasts
100 g red pepper
200 g of leek
3 garlic cloves
2 tablespoons (~14 g) olive oil
400 ml skimmed milk or soy drink
3 tablespoons (~30 g) oat flour
4 tablespoons of tomato puree
80 g ‘light’ mozzarella cheese
pepper to taste
1- Preheat the oven to 200ºC.
two- Wash the potatoes well and cut into thin slices.
3- Put the sliced potatoes in boiling water and salt. Let cook for about 10 minutes.
4- Once cooked, place in a colander and set aside.
5- Boil the chicken breasts in salted water.
6- When they are cooked, let them cool and shred.
7- Place the milk in a saucepan with 1 tablespoon of olive oil and the oatmeal flour. Season with nutmeg and black pepper.
8- Bring to a simmer until thickened.
9- In a separate pan, place 1 tablespoon of olive oil together with the sliced onion and leek, the minced garlic and the pepper cut into strips. Let it brown.
10- Add the shredded chicken and season with black pepper, paprika to taste, tomato paste and salt. Engage well.
11- In a baking tray, place the previous chicken preparation on the bottom, cover with the sliced potatoes and, on top of the potatoes, spread the sauce.
12- Place ‘light’ mozzarella cheese as ‘topping’ spread well over the plate.
13- Bake in the oven for about 10 minutes at 200°C.
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