Chicken breast meat is so easy to use in so many recipes that it actually makes it probably my first choice for meat. You really are only limited by the other ingredients you have in the fridge at the time. This recipe for example is so simple to make, and yet is really tasty and also pretty healthy! Within an hour you'll have a filling meal for the family.
Ingredients: Four chicken breasts, half a medium sized butternut squash, peeled and diced, 16 small new potatoes, two tablespoons ground coriander, two large onions, one tablespoon thyme, 600ml chicken stock, two garlic cloves, 175g prepared French beans, 100g mange tout, four large flat mushrooms and olive oil.
1. Season the chicken breasts with olive oil, salt and pepper. Put them in a casserole dish and leave over a heat allowing them to cook through, until they are brown on both sides. Now turn your oven on to pre-heat to around 190C.
2. While the chicken is frying peel and dice the onions. Cut the butternut squash in half - remove the skin and deseed with a spoon. Then cut the squash into cubes roughly an inch in length along each side.
3. Check the chicken is cooked thoroughly right the way through. Once you are happy remove them from the casserole dish and add the onion. Drizzle a little more oil on if required and crush in the garlic. Stir with a spoon coating the onion well in olive oil.
4. When the onions are beginning to hiss add in the rest of the vegetables. The butternut squash, mange tout, french beans, herbs and mushrooms (make sure they are well washed and cut into managable chunks). If needed add a little more seasoning.
5. Stir the vegetables together for 2-3 minutes before adding the chicken stock. Bring up the heat and allow the stock to get to boiling point. Then turn off the heat, add pre-cooked chicken breasts and put the casserole dish in the oven. Leave to cook for a further 45 minutes. Serve straight away, I recommend a glass of red wine and also some crusty bread rolls for moping up any leftover gravy.
Ingredients: Four chicken breasts, half a medium sized butternut squash, peeled and diced, 16 small new potatoes, two tablespoons ground coriander, two large onions, one tablespoon thyme, 600ml chicken stock, two garlic cloves, 175g prepared French beans, 100g mange tout, four large flat mushrooms and olive oil.
1. Season the chicken breasts with olive oil, salt and pepper. Put them in a casserole dish and leave over a heat allowing them to cook through, until they are brown on both sides. Now turn your oven on to pre-heat to around 190C.
2. While the chicken is frying peel and dice the onions. Cut the butternut squash in half - remove the skin and deseed with a spoon. Then cut the squash into cubes roughly an inch in length along each side.
3. Check the chicken is cooked thoroughly right the way through. Once you are happy remove them from the casserole dish and add the onion. Drizzle a little more oil on if required and crush in the garlic. Stir with a spoon coating the onion well in olive oil.
4. When the onions are beginning to hiss add in the rest of the vegetables. The butternut squash, mange tout, french beans, herbs and mushrooms (make sure they are well washed and cut into managable chunks). If needed add a little more seasoning.
5. Stir the vegetables together for 2-3 minutes before adding the chicken stock. Bring up the heat and allow the stock to get to boiling point. Then turn off the heat, add pre-cooked chicken breasts and put the casserole dish in the oven. Leave to cook for a further 45 minutes. Serve straight away, I recommend a glass of red wine and also some crusty bread rolls for moping up any leftover gravy.