Chicken Breast and Cauliflower Casserole
Chicken breast and eggs provide complete protein, cauliflower adds fiber and vitamin C, and cream with cheese adds richness. The casserole is tender, juicy, and best served hot.
Bake the chicken breast (400 g) in advance to an internal temperature of 74°C, cool it, and cut it into cubes.
Separate the colored cauliflower (200 g) into florets and boil it for 5 minutes in salted water, then drain it.
Whisk the egg (100 g) with the cream (150 g), then add the garlic (10 g), table salt (4 g), and black pepper (1 g).
Grease a baking dish with butter (10 g), combine the chicken with the cauliflower, and transfer the mixture to the dish.
Top with parsley (10 g) and grated hard cheese (100 g). Bake for 20 minutes at 150°C until the egg mixture is fully set.
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