Roasted Chicken, Zucchini, and Tomato Gratin

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.6
  • Total Fat: 9.7 g
  • Cholesterol: 132.6 mg
  • Sodium: 1,033.0 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 29.4 g

View full nutritional breakdown of Roasted Chicken, Zucchini, and Tomato Gratin calories by ingredient


Introduction

This chicken and vegetable casserole is easy to assemble and filling. It's low in carbohydrates, but very satisfying. This chicken and vegetable casserole is easy to assemble and filling. It's low in carbohydrates, but very satisfying.
Number of Servings: 6

Ingredients

    1 cup cauliflower, raw
    2 tbsp Extra Virgin Olive Oil
    1/2 cup, chopped onions
    3 tsp garlic, minced
    2 large eggs
    1 tsp thyme, fresh
    4 tsp vegetable seasoning
    1/2 tbsp Parmesan cheese, grated
    1 1/2 cups zucchini, sliced
    3 medium tomatoes, sliced
    2 tsp salt
    1 tsp pepper
    24 ounces chicken breast, roasted

Directions

1. Using the chopping blade on your food processor, dice the cauliflower into small pieces. Pieces should be somewhere between the size of a grain of rice and a green pea.
2. Heat olive oil in a skillet. Add cauliflower, onions, garlic, and salt. Cook until tender, about 12 minutes.
3. Combine cauliflower mixture with eggs, thyme, half of grated cheese, vegetable seasoning, and olive oil.
4. Spread cauliflower mixture in bottom of dish. Arrange roasted chicken on top, followed by zucchini and tomato slices on top. Sprinkle with remaining grated cheese.
5. Bake uncovered at 450 degrees for about 30 minutes, until set and golden brown.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SAMANTHA_L_LUCY.