Creamy Herbed Chicken & Veggies
with Mashed Potato
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Green beans
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1
Leek
Nutrition Values
Cooking Steps
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk, then season with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, trim green beans. Roughly chop baby spinach leaves. • Thinly slice leek. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken and green beans, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add leek and cook until tender, 2-3 minutes. • Reduce heat to low, then add cream (see ingredients), garlic & herb seasoning and cook until slightly thickened, 2-3 minutes. • Add baby spinach and stir until wilted, 1 minute. Season to taste.
• Divide mash between bowls. • Top with creamy chicken and veggies to serve. Enjoy!
