Zucchini Chicken Gratin

Zucchini Chicken Gratin

with Roasted Potatoes and Green Salad

Read more

Life’s most precious commodity is time and tonight we want to make sure you’ve got more of it to do stuff that counts. Get your kids to help you grate the zucchini for this yummy recipe to cut down on prep time (and increase some family bonding time!)


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 unit


680 g

Yukon Potato

½ cup

Parmesan Cheese, shredded


113 g

Baby Spinach

1 tbsp

Orange Marmalade

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Balsamic Vinegar


1 tsp

Italian Seasoning

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1845 kJ
Calories441 kcal
Fat9 g
Saturated Fat3 g
Carbohydrate41 g
Sugar70 g
Dietary Fiber6 g
Protein50 g
Cholesterol109 mg
Sodium516 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, coarsely grate the zucchini. Remove some of the excess liquid by placing the grated zucchini in the middle of a clean kitchen towel; twist the towel and squeeze over the sink. Transfer the zucchini to a medium bowl. Add the Parmesan and Italian seasoning. Season with salt and pepper.


Arrange the chicken on a parchment-lined baking sheet. Divide the zucchini mixture over each chicken (the topping will be loose!). Bake in the centre of the oven until the chicken is cooked through and the top is golden, 20-22 min. (TIP: Cook to a minimum internal temperature of 160°F.)


Meanwhile, in a large bowl, whisk together the marmalade, vinegar, mustard and a drizzle of oil. Season with salt and pepper. Add the spinach and toss together.


Divide the roasted potatoes between plates. Serve with the zucchini-topped chicken with the salad on the side.