Monthly Archives: March 2015

One pot Chicken Dish

Serves 6 | Hands-On Time: 30min| Cooking time: 60min

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Ingredients

6 Chicken breasts (120g each)

300g Carrots (sliced about 5mm thick)

60g Celery (sliced)

200g Onion (thinly sliced)

50g Garlic (fresh bulb)

3 Bay leaves

150ml White wine

240g Potatoes (sliced 10mm thick)

200g Spring onions (chopped)

60ml Herbs (chives, mint, parsley, rocket)

Salt and Pepper

METHOD

1. Preheat oven to 180’C

2. Seal chicken breasts in non-stick frying pan, add salt and pepper.

3. Transfer to a roasting dish and add potatoes, carrots, celery, onion, garlic and bay leaves.

4. Add wine and 600ml hot water to the dish.

5. Cover the dish and place in oven for 30 minutes.

6. Remove the foil and cook uncovered for 15 minutes.

7. Lay the spring onions on top of the meat and cook for another 15 minutes.

8. Sprinkle with freshly cut herbs and coarse salt and pepper.

9. Serve hot in warmed bowls.

1 Serving = 4 Protein + ½ Starch + 2 Veggies

Lentil and Rosemary Chicken Recipe

Serves 4 | Hands-On Time: 20min| Cooking time: 60min

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INGREDIENTS

4 Chicken breasts (150g each)

200g Onion (sliced)

30g Garlic (fresh bulb)

Leaves from 2 sprigs rosemary

120g red lentils (well rinsed)

500ml chicken or veg stock

Salt and Pepper

Flat-leave parsley to finish

 

METHOD

Preheat oven to 180’C

1. Use a flameproof casserole dish and brown onions on medium heat – may add 10ml canola oil

2. Add garlic, rosemary, salt and pepper and cook for 5 minutes.

3. Stir in the lentils ad stock.

4.Season the chicken breasts and place in casserole, bring to a simmer and transfer to the onion to cook for 60minutes.

5. Dish up and finish off with parsley.

6. Serve with tender stem broccoli and asparagus.