Carb Smart Cheesy Chicken and Bacon-Cauliflower Gratin
with Crispy Shallots and Vinaigrette-Dressed Spring Mix- Milk
- Mustard
- Wheat
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Ingredients: Chicken breasts • Cauliflower • Yellow potato • Baby tomato • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Red wine vinegar • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives.
Ingredients
100 g
Bacon Strips
285 g
Cauliflower
200 g
Yellow Potato
1 unit(s)
Shallot
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
7 g
Chives
113 g
Baby Tomatoes
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ cup
Milk*
1 tbsp
Oil*
2 tbsp
Butter*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
Bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce. - On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 6-10 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the bottom of the oven for 16-18 min, until golden and cooked through.**
- Cut cauliflower into bite-sized pieces.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To the boiling water, add cauliflower and potatoes.
- Reduce heat to low and simmer covered for 6-8 min, until tender-crisp.
- Meanwhile, peel, then finely chop shallot.
- Halve tomatoes.
- Thinly slice chives.
- Reserve 1/2 cup (1 cup) cooking water from potatoes and cauliflower. Drain and return veggies to the same pot, off heat.
- In a small pot, heat 2 tbsp (1/4 cup) butter over medium-high.
- When butter is melted, add shallots. Cook for 1 min, until softened.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until combined.
- Gradually whisk in 1/2 cup (1 cup) milk, reserved cooking water and half the cheese.
- Cook for 1-2 min, whisking often, until smooth and slightly thickened. Remove from heat, then add Dijon and half the chives. Whisk until combined. Season with salt and pepper.
- Cut roasted chicken into 1-inch pieces.
- In an 8x8-inch baking dish (9x13-inch for 4 servings), add sauce mixture, chicken, cauliflower and potatoes, then toss to coat.
- Crumble bacon over top, then sprinkle crispy shallots and remaining cheese over top.
- Bake in the top of the oven for 8-12 min, until cheese is melted and topping is crisp.
- To a large bowl, add 1 tbsp (2 tbsp) oil, vinegar and 1/4 tsp (1/2 tsp) sugar. Whisk to combine.
- Add spring mix and tomatoes. Season with salt and pepper, then toss to combine.
- Divide salad and bacon-cauliflower gratin between plates.
- Sprinkle remaining chives over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the bottom of the oven for 16-18 min, until golden and cooked through.**
Cut roasted chicken into 1-inch pieces. Add to pan with sauce, cauliflower and potatoes, then continue with recipe as written.
