Creamy Chicken, Potato & Greens Bake

A deliciously comforting family dinner combining tender organic chicken breast, golden potatoes and nutritious leafy greens in a creamy garlic sauce.

Serves: 4 | Cooking Time: 65 min

From your OrganicBox:

  • 500–600g organic chicken breast, diced
  • 500g potatoes, thinly sliced
  • 1 bunch chard, stems and leaves chopped separately
  • ½ packet baby spinach
  • 100g zucchini, thinly sliced

From your pantry:

  • 200ml cooking cream
  • 100ml milk or vegetable stock
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ cup grated cheese (optional)
  • Salt and pepper to taste

  1. Preheat oven to 190°C (170°C fan-forced). Lightly grease a medium-sized baking dish.
  2. Place sliced potatoes into boiling water and cook for 6–8 minutes until just beginning to soften. Drain well.
  3. Heat olive oil in a large frying pan over medium heat.
  4. Add diced chicken breast and cook for 4–5 minutes until lightly golden.
  5. Add garlic, chopped chard stems and zucchini. Cook for another 2–3 minutes.
  6. Add chard leaves and baby spinach, stirring until just wilted.
  7. In a jug, combine cream, milk or stock, thyme, paprika, salt and pepper.
  8. Layer half the potatoes in the baking dish, followed by the chicken and greens mixture.
  9. Arrange remaining potatoes over the top and pour over the cream mixture.
  10. Sprinkle with grated cheese if using.
  11. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbling, and the chicken reaches 75°C in the centre.
  12. Allow to rest for 5 minutes before serving.

Serving suggestion: Serve with a simple green salad using some of your remaining iceberg lettuce.

Vegetarian option: Replace chicken with a tin of drained cannellini beans and add extra cheese.

Vegan option: Use cannellini beans, oat cream, plant-based milk and nutritional yeast instead of cheese.

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