Tortino di Pollo

Tortino di Pollo is a delightful Italian baked dish featuring tender chicken layered with fresh vegetables and a blend of savory cheeses, all encased in a light, gluten-free crust. This comforting dish is perfect for a cozy dinner and offers a burst of flavors in every bite.

Ingredients

• Chicken breast - 200 grams, cooked and shredded
• Zucchini - 100 grams, thinly sliced
• Red bell pepper - 50 grams, diced
• Carrot - 50 grams, grated
• Egg - 1 large
• Gluten-free breadcrumbs - 50 grams
• Parmesan cheese - 30 grams, grated
• Mozzarella cheese - 50 grams, shredded
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1/2 teaspoon
• Fresh basil - a few leaves, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the shredded chicken, zucchini slices, diced red bell pepper, grated carrot, and chopped basil.
3. In a separate bowl, whisk together the egg, olive oil, salt, black pepper, and dried oregano.
4. Pour the egg mixture over the chicken and vegetable mixture, then add the gluten-free breadcrumbs, parmesan cheese, and half of the mozzarella cheese. Mix until well combined.
5. Grease a small baking dish (approximately 20 cm x 20 cm) with olive oil. Pour the chicken mixture into the dish and spread it evenly.
6. Top with the remaining mozzarella cheese.
7. Bake in the preheated oven for 30 minutes, or until the top is golden and the dish is cooked through.
8. Let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 420
• Protein: 45 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from the vegetables included.

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