Pumpkin Tomato Cheese Gratin
You can substitute the chicken tenderloin with bacon or other meats. For tomato puree, you can use ketchup mixed with Sriracha.
Ingredients
Main ingredients
- Plain Jerk-G Bacon 80 g
- Pumpkin 150 g
- Minced Garlic 0.5 teaspoon
- Button Mushroom 50 g
- Mozzarella Pizza Cheese 30 g
- Chicken Tenderloin 20 g
- Chicken Stock 5 g
- Tomato Puree 100 g
- Onion 0.5 half piece (1/2)
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
32.05 g
36%
Protein
31.21 g
35%
Fat
11.22 g
29%
Cooking steps
-
1
Cover frozen pumpkin with plastic wrap, poke a few holes, and microwave for 4 minutes.
-
2
Heat oil in a pan, add chicken tenderloin and finely chopped onion. Stir-fry, then cut the chicken into pieces and season with black pepper.
-
3
While doing step 2, take the microwaved pumpkin and add to the gratin dish. Mash it, then mix in 3T allulose and 2T almond milk.
-
4
In the pan, add tomato puree, 0.5T chicken stock, 0.5T minced garlic, 1T allulose, black pepper, and sliced mushrooms. Stir-fry everything together.
-
5
Pour the sautéed mixture into the gratin dish, top generously with cheese, and cook in an air fryer at 180℃ for 10 minutes.
