Chicken and Veg Gratin

Method

1. Season the chicken breasts with salt and pepper and cook. Set aside to cool. Shred once cooled.
2. Lightly steam the vegetables (in the bag or in a steamer), set aside to cool and then cut into bite-sized pieces.
3. Preheat oven to 180°C.
4. In a deep saucepan, melt the butter and add in the sliced leeks. Fry until the leaks become soft.
5. Sprinkle the flour over the leeks, stir through and allow to cook for a minute.
6. Slowly start pouring the milk into the pot, whilst stirring.
7. Cook until the sauce becomes slightly thick.
8. Stir in ¹/₂ cup of the grated cheese and season with salt and pepper.
9. Grease a baking dish and add all the vegetables and shredded chicken.
10. Pour the leek milk sauce over the chicken and veg and season with salt and pepper.
11. Sprinkle over the rest of the cheese.
12. Bake in the oven for 20 minutes until the veggies are cooked through and the cheese golden.
13. Serve warm.

TIP:

• Serve with bread for a fuller meal or with a side salad for a low carb version.