As the weather gets nicer, my food usually gets lighter. In the winter I am all about warming, comforting foods but when the sun shines, I like light fresh meals packed with goodness and that make your soul happy! This is one of those recipes.
It’s super easy to make but leaves you feeling nourished and content. It’s packed with healthy greens and lean protein so is a winner if you’re also thinking about getting out of those winter clothes.
Spring Chicken with Greens
Tbsp rapeseed oil
1 onion, chopped
500g boneless, skinless chicken thighs
300g baby new potato
400ml vegetable stock
300g broccoli, cut into small florets
300g spring greens, shredded
140g garden peas or petits pois
4 spring onions, finelysliced
2 tbsp green pesto
Heat the oil in a large saucepan. Add the onion, gently fry for 5 mins until softened. Then add the chicken and fry until starting to brown. Half and add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 20 mins until the potatoes are tender and the chicken is cooked.
Add the broccoli, spring greens, peas and spring onions, stir well, then return to the boil. Cover, then cook for 10 mins more. Finally stir in the pesto and heat through.
Adapted from a recipe on BBC Good Food website.