One pot chicken with creamy veggies

One pot chicken with creamy veggies

When you have to feed 2 toddlers as well as yourself and your other half, you need a quick one pot recipe under your belt and this meal was ready in super quick time!  I was even fortunate that one of my toddlers decided to take an interest in my cheese covered vegetables.

Ingredients for 1 serving

267g chicken breast
116g mushrooms, sliced
95g courgette
6g olive oil
39g cheddar cheese, grated
46g reduced fat sour cream
149g spinach
1/2 chicken stock cube
100ml water
salt and pepper

 (Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Put a frying pan on a medium heat to warm.
  • Add the mushrooms to dry fry with a sprinkle of salt to release their natural juices.
  • Pop a lid on for a minute, then add the chicken breast along with the oil and brown on each side for a few minutes.
  • Take the courgette and cut it in half.  Then take a potato peeler and run it down the length of the courgette to make zoodles.
  • Add the courgette to the pan, sprinkle over the stock cube and add the water.
  • Cover the pan with a lid and turn the heat up to bring the pan to a rapid boil.
  • Once boiling, turn down the heat to a simmer for around 5 minutes to cook the chicken but make sure the pan doesn’t boil dry and add more water if needed.
  • When you’re happy the chicken is cooked (it will be firm to the touch), add the spinach to wilt.
  • Once wilted add the reduced fat sour cream to create the sauce.
  • Give the mixture a good stir, check the seasoning and start to plate up.
  • Sprinkle the grated cheddar over the chicken and veggies and go eat!

Simple!

Notes

  • I like to use low salt stock cubes.
  • To make zoodles, use firm courgettes for the best results.
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Nella Foulds
Nella Foulds

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