Creamy Chicken, Spinach & Zucchini Potato Bake

Protein: 500–600g Pastured Chicken Breast

Comfort food for the cooler nights. Tender chicken, layers of potato, zucchini and spinach bake slowly in a gentle herby cream sauce under a golden cheesy top. It's a dish you can put in the oven and leave, and it brings everyone to the table.

Serves: 4 | Cooking Time:

You’ll need

  • 500–600g chicken breast, cut into bite-sized pieces
  • 500g potatoes, thinly sliced
  • 250g zucchini, sliced
  • 1/2 brown onion, finely sliced
  • About 1/2 bag baby spinach
  • 2 garlic cloves, crushed
  • 300ml cream
  • 1/2 cup chicken stock
  • 1 tsp dried thyme or Italian herbs
  • 1/2 cup grated cheese
  • Olive oil
  • Salt and pepper

  1. Heat oven to 190°C.
  2. Heat a little olive oil in a frying pan and cook the chicken for 3–4 minutes until lightly coloured. It doesn't need to be cooked through. Remove.
  3. Add onion and garlic to the same pan and cook until softened.
  4. Add cream, stock and herbs. Season and bring gently to a simmer.
  5. Layer the potatoes, zucchini, chicken and spinach in a baking dish.
  6. Pour the creamy sauce evenly over the top.
  7. Cover tightly with foil and bake for 40 minutes.
  8. Remove the foil, sprinkle with cheese and bake for another 15–20 minutes, until the potatoes are tender, the chicken is cooked through and the top is golden.
  9. Allow to stand for 5 minutes before serving.

MAKE IT STRETCH: Add some extra greens if you're feeding extra people.

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