Chicken breast – vegetables – gratin

Ingredients for 3 servings:

• 400 g chicken breast fillet, in small cubes or fine strips
• 3 m.-sized carrot(s), cut into thin slices
• 1 kohlrabi, halved and finely sliced
• 1 stalk(s) leek, cut into rings
• 8 cherry tomatoes, halved
• 200 g leaf spinach, frozen
• 100 g cheese, low-fat grated cheese
• 200 ml milk, low-fat
• 5 cm ginger, fresh, grated
• 2 garlic cloves, finely chopped
• 2 tbsp soy sauce, light
• 1 small chili pepper(s), red, finely sliced ​​or chopped
• 2 tbsp oil (peanut oil or rapeseed oil)
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

varied crossover gratin

Thaw the spinach leaves. Make a marinade from ginger, garlic, chili, and soy sauce and marinate the diced chicken breast fillet in it in the refrigerator for at least 1-2 hours. If you’re short on time, you can also place the diced meat and the marinade in a freezer bag, seal it tightly, and then knead thoroughly for 1 minute. Cook the carrots, leeks, and kohlrabi in salted water for 5 minutes, then immediately rinse and set aside. Heat the oil in a wok or pan and sear the marinated meat for about 2 minutes. Add the vegetables and thawed spinach and mix everything gently. Finally, add the halved cherry tomatoes. Heat the milk and melt the grated cheese in it, then season with pepper. Preheat the oven to 200°C (400°F). Place the vegetable-meat mixture in a baking dish, spread the cheese mixture over it, and bake on the second rack from the bottom for about 25 minutes. Variation: The vegetables can be varied according to taste; you can also add sliced ​​potatoes. Instead of chicken breast, you can also use turkey breast fillet or firm fish like tilapia or pangasius. I’ve also replaced the milk with coconut milk—also very tasty. Add herbs and spices to taste…let your imagination run wild.