This light, vibrant one-pot casserole is packed with spring veg and herby pesto
PREP: 20 MINS
COOK: 45 MINS
LEVEL: EASY
SERVES: 4
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 500g boneless, skinless chicken thigh
- 300g small new potato
- 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
- 350g broccoli, cut into small florets
- 350g spring greens, shredded
- 140g petits pois
- bunch spring onion, sliced
- 2 tbsp pesto
Method:
Heat the oil in a large, heavy pan.
Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.
Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil.
Cover, then cook for 5 mins more, stir in the pesto and heat through.
Serve and Enjoy!
Nutrition: per serving
Kcal: 339
Fat: 10g
Saturates: 3g
Carbs: 27g
Sugars: 12g
Fibre: 8g
Protein: 36g
Salt: 0.5g
Source: BBC Good Food.com