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Before you start
Preheat the oven to 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Mixing bowl | Cooking pot | Chopping board | Knife | Cooking pan | Wooden spoon
Cooking Instructions
Ingredients
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Step 5 : Make the Salad
For the salad, halve the cherry tomatoes and shave the parmesan. Toss rocket leaves with cherry tomatoes and parmesan, then drizzle with balsamic glaze.
280 g Chicken Breast
5 g Turmeric Powder
6 g Ginger Powder
6 g Corn Starch
180 g Basmati Rice
20 g Lemon Grass
400 ml Coconut Milk
120 g Red Onion
70 ml Tamari Soy Sauce
10 ml Rice Vinegar
10 g Honey
60 ml Water
140 g Red Bell Pepper
20 g Jalapeno Peppers
20 g Thai Basil
Allergens
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Step 1 : Prep the Ingredients
Begin by peeling and finely chopping the white onion and garlic; then, finely chop the basil leaves. Halve the baby marrow lengthwise and remove the seeds.
Nutritional Information
Energy (kJ/kcal)
658
Protein (g)
52
Carbohydrates (g)
56
Fibers (g)
11
Sugar
34
Fats (g)
33
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Simmer the Sauce
Stir in the tomato sauce and vegetable stock, adding the chopped basil. Season with 1/2 teaspoon of salt and a pinch of black pepper, then simmer on low for 10 minutes.
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Step 2 :Sauté the Chicken
In a pan over medium heat, warm 1 tablespoon of olive oil. Sauté the onion and garlic until translucent. Add the minced chicken, season with salt and pepper, and cook until golden brown, about 7 minutes.
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Step 4 : Bake the Chicken
Fill the zucchini halves with the chicken mixture, top with cream and shredded mozzarella, and bake on a tray in a preheated oven at 200°C/400°F for 20-25 minutes.
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Step 6 : Serve and Enjoy!
Serve the baked zucchini alongside the baby Rocca salad, garnished with balsamic glaze.
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