Equipment
- 1 Steamer pot
- 1 Baking dish
- 1 Medium bowl
- 1 Small pot
Ingredients
- oil spray
Chicken
- 500 g chicken breast skinless, boneless
- 1 tsp Italian herbs
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp / 1 tbsp olive oil
Sauce
- 1 tbsp / 1 tbsp olive oil
- 1 tbsp / 13 g cornflour
- 1 ½ cups / 1½ cups coconut cream
- 1 tsp garlic powder
- ¾ cup parmesan cheese grated
- 1 cup / 80 g baby spinach
Garlic mash
- 600 g potatoes
- ½ cauliflower
- 1 tbsp / 15 ml olive oil
- ¼ cup / 60 ml milk or plant-based milk
- 1 tsp garlic powder
- 1 tsp rosemary fresh or dried
Instructions
Before you start
- Preheat oven to 220°C or 200°C fan bake. Bring a large steamer pot of hot tap water to the boil. Spray a baking dish with oil.
Cook chicken
- Pat 500 g chicken breast dry. Place your hand flat on top of the chicken and slice through horizontally. Season with salt. In a medium-sized bowl combine 1 tsp Italian herbs, ½ tsp black pepper and ½ tsp paprika. Add the chicken and toss to coat. Heat 1 tbsp olive oil in a large frypan over high heat. Add chicken breasts and cook for 1-2 minutes on each side until just browned, but not cooked through. Remove from heat and set aside.
Make sauce
- Heat 1 tbsp olive oil in a small pot on medium heat. Add 1 tbsp cornflour and gradually add 1 ½ cups coconut cream, whisking until combined. Add 1 tsp garlic powder and bring to a boil, then grate in ¾ cup parmesan cheese (reserving some) whisking continuously, until all the cheese is melted. Add 1 cup baby spinach and cook until wilted.
Bake chicken
- Pour half the sauce into the prepared baking dish (or a larger one if you are using very large chicken breasts - you don't want them smushed together or they will take longer to cook). Then place the chicken breasts on top, pour the remaining sauce over and sprinkle with the remaining cheese. Cook in the oven for 15-20 minutes or until the chicken is cooked through.
Make garlic mash
- Meanwhile, peel and dice 600 g potatoes into 1cm cubes. Chop ½ cauliflower into small florets. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Drain the pot then transfer the veggies to the pot with 1 tbsp olive oil ¼ cup milk, 1 tsp garlic powder, and 1 tsp rosemary. Mash until smooth and season to taste with salt and pepper.
To serve
- Divide the garlic mash between plates and top with the baked Tuscan chicken and a drizzle of the sauce.
Nutrition
Calories: 980kcal | Carbohydrates: 117g | Protein: 40g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 95mg | Sodium: 868mg | Potassium: 1497mg | Fiber: 10g | Sugar: 82g | Calcium: 328mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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