Looking for a quick and delicious dinner recipe that is both healthy and full of flavor? Look no further! This baked chicken with vegetables and light béchamel sauce is sure to impress everyone at your dining table. With a touch of enterprising spirit and a unique combination of ingredients, this dish will leave your guests speechless. Whether you are following a diet or simply looking for a tasty meal, this recipe is perfect for any occasion.
A Mouthwatering Aroma
Even as you prepare this dish, the inviting aroma of the baked chicken with vegetables and béchamel sauce will make your mouth water. The combination of savory chicken, fresh vegetables, and creamy sauce creates a tantalizing scent that is practically irresistible. You won't be able to wait for it to be ready, and your guests will be equally excited to taste this delectable creation.
A Dish for Everyone
This dish is not only delicious, but also incredibly light. With only 340 calories per slice, it is perfect for those who are watching their calorie intake. The balanced combination of protein from the chicken and nutrients from the vegetables makes for a healthy and satisfying meal. Whether you are hosting a dinner party or simply cooking for yourself, this recipe is a crowd-pleaser.
Recipe Details
To prepare this mouthwatering dish, you will need the following ingredients:
- 1 kg of diced chicken breast
- 50 ml of oil
- 4 blended tomatoes
- 4 cubed green peppers
- 2 cubed red peppers
- 1 chopped onion
- 1 jar of mixed vegetables (peas, carrots)
- 1 glass of hot water
- 1 tablespoon of tomato concentrate
- 1 teaspoon of salt
- Sufficient amount of pepper
- Sufficient amount of chili pepper
- Sufficient amount of thyme
For the béchamel sauce, you will need:
- 600 ml of milk
- 60 gr of flour
- Sufficient amount of black pepper
- Sufficient amount of salt
- A pinch of nutmeg
And for garnish, you will need:
- 100 gr of grated scamorza cheese (or light Galbanino)
Preparation Steps
Now, let's get cooking! Here are the steps to prepare this delightful dish:
- Pour the oil into a non-stick pan and add the chopped onion. Fry it until it becomes translucent.
- Add the cubed green and red peppers to the pan. Mix them with a wooden spoon and let them soften.
- Next, add the diced chicken breast to the pan. Mix it with the peppers and let it sear.
- Now, add the blended tomatoes, thyme, chili pepper, salt, pepper, tomato concentrate, mixed vegetables, and hot water. Stir well to combine all the ingredients.
- Cover the pan with a lid and let the mixture cook, turning occasionally.
- In a separate pot, heat the milk and add the sifted flour. Use a hand whisk to combine the ingredients and thicken the sauce.
- Season the béchamel sauce with black pepper, salt, and nutmeg.
- Transfer the cooked chicken and vegetables to a rectangular baking dish, spreading them evenly on the surface.
- Pour the béchamel sauce over the chicken and vegetables, ensuring they are well coated.
- Finally, garnish the dish with grated scamorza cheese.
- Bake the dish in a preheated oven at 180°C for 25-30 minutes.
And there you have it! A delicious and healthy baked chicken with vegetables and light béchamel sauce. Serve it hot and watch as your guests enjoy every bite. Whether you're cooking for a special occasion or simply treating yourself to a delightful meal, this recipe is sure to impress.
Remember, the information and services provided in this article are for informational purposes only. It is always recommended to consult a healthcare professional before making any dietary changes. Enjoy your meal!
My name is Olivia and I am a passionate writer on the team at spartanewspapers.com. With a deep love for health and wellness, I bring a unique perspective to our blog. An anecdote that always makes me smile is when I discovered the power of herbal remedies by successfully treating my own persistent cold with a homemade ginger tea.