Chef Ray

Chef Ray: Grilled Chicken and Mash Gratin with Mustard Sauce

This meal brings together a number of elements to create a complete meal.

Grilled Chicken and Mash Gratin with Mustard Sauce

This meal brings together a number of elements to create a complete meal.
Keyword: Chef Ray, Clean Eating, Grilled Chicken and Mash Gratin with Mustard Sauce, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG
Servings: 4

Ingredients

  • 500 g potatoes peeled, chopped
  • 500 g ½ head cauliflower trimmed, cut to florets
  • ¼ cup light sour cream
  • 2 Tbsp fresh chives finely chopped
  • 2 cups baby spinach or chopped silver beet
  • 2 Tbsp parmesan finely grated
  • oil spray
  • 500 g 8 chicken tenderloins
  • 1 clove garlic crushed
  • 1 Tbsp wholegrain mustard
  • cup reduced-salt chicken stock
  • cracked black pepper
  • 2 cups steamed green beans to serve

Instructions

  • Preheat oven to 160°C (320°F). Boil potatoes and cauliflower in a saucepan of water for 10-12 minutes, or until tender. Drain well. Return to the pan and place over a low heat. Mash veges until smooth. Stir in 1 tablespoon of sour cream, 1 tablespoon of chives and all baby spinach. Cook, stirring, until spinach just wilts.
  • Transfer mash to a 4-cup capacity oven proof backing dish. Sprinkle with parmesan. Bake for 15 minutes, until top is golden.
  • Meanwhile, spray a large non-stick frying pan with oil and place over a medium-high heat. Cook chicken for 3-4 minutes each side, or until golden brown and cooked through. Transfer chicken to a plate, and cover to keep warm.
  • Return the frying pan to a medium heat. Add garlic and mustard, and stir to combine. Add stock, bring to boil, then simmer for 2 minutes, or until reduced by half. Remove pan from heat, stir in the remaining sour cream and chives. Season sauce with cracked black pepper.
  • Serve chicken with gratin and steamed green beans, drizzled with mustard sauce.

Notes

From: Freer, Chrissy (Jul 2017) Stretch It Out! in: Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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