Recipe

Grilled Chicken with Broccoli and Brussels Gratin

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Grilled Chicken with Broccoli and Brussels Gratin

This recipe ain't trying hard at all and with that, it's the simple deliciousness that will win you over this creamy brussels sprouts, broccoli, and new potatoes mozzarella gratin will have you begging for more all served with a juicy chargrilled chicken fillet.




Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • 50g x Diced Bacon
  • 50g x DD Aromatics
  • 100g x Broccoli - cut into small florets
  • 100g x Brussels Sprouts - halved
  • 400g x Potatoes - cut into chunks
  • 150ml x DD White Cheddar Cream
  • 15g x Parmesan - grated
  • 50g x Grated Mozzarella
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 100g x Diced Bacon
  • 100g x DD Aromatics
  • 200g x Broccoli - cut into small florets
  • 200g x Brussels Sprouts - halved
  • 800g x Potatoes - cut into chunks
  • 300ml x DD White Cheddar Cream
  • 30g x Parmesan - grated
  • 100g x Grated Mozzarella
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, broccoli, brussels sprouts and potatoes well.

Gino's Tips

Crisping your bacon develops so much more flavor (just remember not to stir your bacon too readily) and the brown bits in the pan will be picked up when adding your sauce (liquid).

Step 1 - Roasted Greens and New Potatoes

Toss your chunked potato in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Then scatter onto an oven tray. Using the same mixing bowl, toss your broccoli florets and brussels sprouts halves with a drizzle of olive oil, salt, and pepper. Scatter your vegetables onto a separate oven tray. Proceed to roast your potatoes for 25-30 minutes and your broccoli and Brussels for 16-18 minutes.

Step 2 - Gratin Base

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and once your pan is hot, add your diced bacon, cook and crisp for 4-5 minutes - See Gino's Tip. Add your DailyDish Aromatics and drop your temperature to medium, cook while stirring regularly until your onions are soft and translucent about 3-4 minutes. Once your onions are soft add a few good dashes of milk (about 50-100ml) and scrape the bottom with a soft silicone spatula to remove the fond from the base of the pan. Now add your DailyDish White Cheddar Cream and heat through. Taste first, then season with salt and pepper to your liking.

Step 3 - Assembling your Gratin

Once your greens and potatoes are done roasting and your gratin base is ready, mix the two gently together in your large casserole pan and transfer to a baking dish. Top with your grated mozzarella and parmesan and pop into the oven for 6-8 minutes until your sauce is hot and bubbly and your cheese has melted and crisped slightly.

Step 4 - Grilled Chicken

Rub your chicken with olive oil and season your chicken breasts with salt only. Heat a large grill pan over med-high heat and fry your chicken breasts for 2-3 minutes on each side until well charred and completely cooked through. Season with pepper, once done.

To Serve

Divide your roasted greens and new potato gratin amongst your servings and top with your grilled chicken.