One-Pan Saucy Chicken & Veggie Medley
with Baby Spinach & Parsley
- Sulphites
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
This comforting meal comes together in just one pot, featuring tender chicken thigh and a hearty medley of potatoes, parsnip and carrot. The veggies are simmered in a creamy herb-infused stock with a pop of baby spinach and finished with fresh parsley for the ultimate hassle-free soul food.
Ingredients
1 packet
Chopped Potato
(Contains: Sulphites; )
1
Parsnip
1
Carrot
1
Red Onion
320 g
Chicken Thigh
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 sachet
Dried oregano
½ packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
- Place chopped potato on a large microwave-safe plate. Cover with a damp paper towel.
- Microwave potato on high, 4 minutes. Drain and set aside.
Little cooks: Help warm the potato with oven gloves and under adult
supervision. Be careful, the plate can get hot!
- Meanwhile, cut parsnip and carrot into bite-sized chunks. Thinly slice onion. Cut chicken thigh into 2cm chunks.
- In a large saucepan, heat a drizzle of olive oil over over high heat. When oil is hot, cook chicken, carrot, onion and parsnip tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add paprika spice blend and a pinch of dried oregano and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Reduce heat to medium-low, then add cream (see ingredients), chicken-style stock powder, the water and microwaved potatoes.
- Simmer, until slightly reduced, 10-12 minutes.
- In the last minute, stir through baby spinach leaves until wilted. Season with salt and pepper.
- Divide one-pan saucy chicken and veggie medley between bowls. Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the parsley!
