Courgette Chicken Gratin with Roasted New Potatoes

Nutrition per serving

Calories589 kcal
Protein45.6 g
Carbs43 g
Fats26.7 g
Saturated Fat8.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Sugars6 g
Fiber6.2 g
Sodium241 mg


Courgette (Zucchini)
New Potatoes
Chicken Breast
Pea, Shoots Organic
Olive Oil
Boursin Cheese
  1. Top and tail the courgette and coarsely grate. Place the courgette in a clean kitchen towel and squeeze out the excess liquid.
  2. Slice the potatoes into quarters.
  3. Place the chicken breast between cling-film and gently beat with a rolling pin to hammer the chicken flat to about 1cm thickness.
  Cooking Instructions
  1. Place the potatoes onto a baking tray and drizzle over ½ a tbsp of oil. Mix to coat and sprinkle over a pinch of salt and pepper. Cook near the top of the oven for about 15 minutes until tender and crispy around the edges.
  2. Place the courgette into a bowl with a tsp of oil, the boursin and a pinch of salt and pepper.
  3. Place the chicken onto another baking tray, then evenly spread the courgette mixture over the top of the chicken breast and cook in the oven for about 10-15 minutes until cooked through.
  4. Once the potatoes and chicken are cooked, remove the potatoes from the oven and turn the grill to high. Place the chicken under the grill for 1-2 minutes until the top is golden.
  5. Lightly dress the pea shoots in a little olive oil and sprinkle over a pinch of salt and pepper.
  6. Serve the chicken with the potatoes and pea shoots on the side.