HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Courgette Chicken Gratin
Cheesy Courgette Chicken Gratin

Cheesy Courgette Chicken Gratin

with Roasted New Potatoes

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Life’s most precious commodity is time, and tonight we want to make sure you’ve got more of it to do stuff that counts. That’s why tonight’s Quick Dish is big on flavour and nutrition but small on prep time. Get the oven pre-heating pronto, get a helper to grate the courgette and before you know it you’ll be relaxing and reflecting on another homemade dinner well done.

Tags:Not Suitable for CoeliacsHealthyFamily Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)


4 tbsp



2 unit(s)

New Potatoes

4 unit(s)

Chicken Fillet

1 bag(s)

Baby Spinach

2 tbsp

Seville Orange & Honey Dressing

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat22.0 g
of which saturates6.0 g
Carbohydrate51 g
of which sugars0.0 g
Protein50 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Tea Towel
Baking Tray
Rolling Pin
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees.


Remove the ends of your courgettes, then coarsely grate. LH: Remove some of the excess water out of the courgette by squeezing it between a few sheets of kitchen towel or a clean tea towel. Mix the courgette with 1 tbsp of oil, the boursin and 1/2 tsp of salt and pepper.


Cut the new potatoes into quarters. Toss the potatoes in 2 tbsp of oil, lay on a baking tray and put on the top shelf of your oven for 25 mins until crispy.


Sandwich your chicken breasts between two pieces of clingfilm (if you have some). Bash the chicken with a rolling pin until it is 1cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.


Pile the courgette mixture on top of each chicken breast. Put on a tray in the oven and cook for 15 mins until cooked through. Then pop them under a hot grill for a few mins until golden brown on top. Tip:You can move your potatoes to the bottom shelf whilst the chicken cooks.


LH: Toss the spinach leaves in your dressing.


Serve the crispy roasted potatoes with the courgette topped chicken and a handful of the spinach salad.