SafePlates

Ingredients

• 7 oz (200g) potatoes
• 3.5 oz (100g) carrots
• 3.5 oz (100g) zucchini
• 1.75 oz (50g) peas, fresh or frozen
• 1.75 oz (50g) chicken breast fillet
• 1 small egg
• 3.5 tbsp (50ml) milk
• 1 tsp (5ml) rapeseed oil
• 0.7 oz (20g) grated mild cheese (e.g. Gouda)
• 1 pinch nutmeg
• 1 pinch pepper (optional, depending on age and tolerance)
• some fresh parsley (optional)

Instructions

1. Preheat the oven to 350°F (180°C) top/bottom heat.
2. Peel the potatoes and carrots and cut them into small cubes together with the zucchini.
3. Cut the chicken breast fillet into very small pieces.
4. Parboil the potatoes and carrots in a pot with a little water for about 10 minutes.
5. Add the zucchini and peas and cook everything together for another 5 minutes until the vegetables are soft. Then drain the vegetables.
6. Heat the rapeseed oil in a small pan and briefly fry the chicken pieces in it until they are cooked through.
7. Put the cooked vegetables and the chicken into a small casserole dish and mix everything well.
8. Beat the egg with the milk, nutmeg and, if desired, pepper. Pour the mixture over the vegetables and chicken.
9. Sprinkle the grated cheese evenly on top.
10. Bake the casserole in the preheated oven for about 20 minutes, until it is lightly golden brown.
11. Let the casserole cool down a little before serving and sprinkle with finely chopped parsley if desired.

Tip

The casserole can be prepared in advance and frozen in small portions – ideal for stress-free meals.