Greek Inspired Chicken Vegetable Bake Recipes

GREEK VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees.
• In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery.
• Top with half of tomato sauce.
• Combine seasonings and sprinkle half over tomato sauce.
• Repeat layers.
• Cover and bake 70-80 minutes, until vegetables are tender.

GREEK INSPIRED CHICKEN & VEGETABLE BAKE

Steps:

• Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices. Cook (boil or roast) until just soft. Drain, chop roughly and set aside.
• Quickly cook the spinach down until just wilted. Set aside.
• Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.
• Slice the feta cheese, and grate the mild cheese.
• Take the chicken meat off the carcase and break into bite size pieces.
• Set oven to 180°C.
• In a frypan, saute the onions (diced) in the chicken stock. As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil. Simmer, still stirring, for approx 5 minutes.
• Add the pinenuts and the mild cheese and stir through.
• In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.
• Bake for 15 minutes.