This dish is ever so creamy. The chard gives a slight sweetness whilst the sun dried tomatoes, a tartness. With a hint of nutmeg, the flavours blend nicely together with the cream and cheese. There are a lot of vegetables used in this dish, feel free to use whatever is in season.

Ingredients, makes 8 servings Ever So Creamy Chicken & Vegetable Bake

2 organic pastured chicken breasts or thigh

1 organic egg from pastured hen

1 large organic onion, diced

2 cloves organic garlic, crushed and chopped

1 organic leek, sliced

4 stems organic spring onion, sliced

2 cups organic mushrooms, sliced

4-6 stems of organic chard, rainbow is nice

1-2 cups organic broccoli, chopped

1-2 cups organic cauliflower, chopped

1 cup organic sun-dried tomatoes, cut into teaspoon size bits. I like to use dried ones as these have nothing added to them. If you do choose ones in oil, make sure they are in olive oil not a vegetable/seed oil. Drain them before using

2 cups organic grass-fed cream

1 cup organic grass-fed grated cheese, I like to use a sharp cheddar

100g organic grass-fed parmesan

1/2 tsp organic ginger, ground

1 1/4 tsp organic nutmeg, ground

Himalayan pink salt


1) Preheat the oven to 180°C (350F). You have a few option with the chicken- bake, grill or pan fry, then dice into about 5cm chunks. I often use the meat that is left over from the previous nights roast dinner.

2) Heat a medium size pot with 2 tbsp of coconut oil. Add the onions, leek, garlic, ginger and nutmeg. Cook until pale and then add the remaining vegetables. Cook for about 15 minute on medium heat, or until the vegetables are tender.

3) Lightly whisk the egg and stir it into the mixture. Add the chicken, cream and cheese (not the parmesan, this is for the top) and stir through until well combined.  Salt to taste.

4) Transfer mixture into a baking dish (I like to rub the dish with butter just so noting sticks) and bake for 20 minutes.

5) Whilst the dish is in the oven, grate the parmesan cheese. After 20 minutes, sprinkle the parmesan on top and bake for a further 20-25 minutes, or until the cheese has become brown and crispy.

Serve with some buttered vegetables or my sweet potato wedges.

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