One pot chicken

This is a recipe of my own making and is so simple – it’ll surprise you.

With a rich sauce, this dish is surprising light and is healthy too. Although it is best slow cooked for a number of hours, this recipe is a tasty bowl of comfort within an hour and a half and the prep will only steal a few minutes.

No sauteing or browning in a pan – this one pot chicken is just that.

Less dishes. Less fuss. More flavour

Ingredients (serves 3)

4x Chicken breasts

baby potatoes

1x stick of celery

1x red onion

can of tomatoes

2x red bell peppers

2 cloves of garlic

350ml chicken stock

capers or pitted black olives

parsley

dried basil  

olive oil

 

  1. Pre-heat the oven to 180 degrees.
  2. Chop the vegetables into bite sized pieces and lay them at the bottom of the pot with the potatoes.
  3. Mince 2 large cloves of garlic and tear some parsley – placing both into the pot with the vegetables.
  4. Score the chicken breasts and Lay them on top of the vegetables. Add the can of tomatoes and stock to the pot.
  5. Season to taste with salt & pepper and add a teaspoon basil.
  6. Cover and place pot into the hot oven. Cook for 1hr.
  7. After 1hr. Remove pot from oven and add the capers or olives to the pot. Stir.
  8. Place pot back into the oven and cook uncovered for 30mins.
  9. Serve in warm bowls with a drizzle of olive oil and garnished with parsley with a slice of crusty buttered bread. Dig in!

For vegetarian & vegan readers – why not try this recipe with some fried firm tofu?

 

If you have the time and the patience I really recommend you slow cook the dish for 3hrs. The recipe above is quick and healthy but is extremely versatile too. We not knock it up a notch with some chili flakes or replace the potatoes with lentils

 

Fit flapjacks 

The Scrapbook: Recipe Thursday

This scrap is a simple, healthy and quick recipe – perfect for breakfast on the go or a post-workout snack especially if you add a scoop of protein powder.

Ingredients: (makes 6 large squares)

1 & 1/2 cup of rolled oats

1/2 cup of raisins

Heaped tablespoon of peanut butter 

1 cup almond milk

2 tablespoon of honey

1 Apple

3 tablespoon of Coconut oil

Cinnamon
  1. Pre-heat oven to 180 degrees.
  2. Dice an apple into small pieces and place into a mixing bowl. Mash the fruit with the back of a spoon.
  3. Add the rolled porridge oats, honey, milk and raisins.
  4. Add a pinch of cinnamon and a heaped spoon of peanut butter.
  5. Mix well so that none of the oats remain dry.
  6. Place the mixture into a greased oven tray. Flatten flapjack mixture so that it evenly distributed and around 2cm thick.
  7. Melt down coconut oil and pour over the flapjack mixture in the tray.
  8. Place tray into the oven for 20-30mins or until golden brown.
  9. Remove from oven and cut into squares whilst still warm from baking (it will be easier)
  10. Leave to cool and serve with one last drizzle of honey.

Note: add vanilla whey powder to the mixture to boost protein intake! But remember to increase the milk by another cup full to compensate the extra dry ingredient.

This recipe is very versatile. So try mixing it up at bit with pitted punes or dates too.

I’m not going to lie. This doesn’t taste better than the buttery, sugary flapjack we know & love but it’s a tasty and guilt free treat, packed with protein and healthy fats.

Give it a go

#recipethursday