Preparation time : 20 minutes
Cooking time : 35 minutes
Serves : 4
Ingredients
- 680 g ready-to-use mashed potatoes
- 2 chicken breasts, cubed
- 500 ml (2 cups) cauliflower, cut into small florets
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp herbes de Provence
- 1 tbsp. honey
- 1 tbsp Tex-Mex spices
- 15 ml (1 tbsp.) olive oil
- 250 ml (1 cup) crumbled feta cheese
- 60 ml (1/4 cup) panko breadcrumbs
- salt and pepper
Preparation
- Preheat oven to 200°C.
- In a large bowl, combine chicken cubes with herbes de Provence, honey, Tex-Mex spices, red onion, minced garlic, salt, pepper and 15 ml olive oil. Add cauliflower florets and mix well.
- Spread the chicken, cauliflower, onion and garlic mixture on a baking sheet. Bake for 20 minutes, stirring halfway through, until the chicken is golden and the cauliflower is tender.
- Arrange the roasted chicken and cauliflower mixture in a gratin dish. Cover with mashed potatoes. Mix the crumbled feta with the panko breadcrumbs, then sprinkle this mixture over the top.
- Bake at 180°C for 15 minutes, until golden and crisp.
