By in Dinner
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This is one of my favourite meals and it is great after slightly overindulging. It tastes fresh, healthy and generally awesome, and a batch can be made up to last for a good few meals. You can alter some of the ingredients to suit what you have in, and what you fancy. Again you can make a vegi option by replacing the chicken with pulses/lentils (or both) and by using Vegi stock.

What you need
  • Homemade chicken stock (see stock recipe)
  • Mix of herbs
  • Sweet potato and/or butternut squash
  • Spinach
  • Chilli (dried flakes or fresh)
  • Chickpeas (optional)
  • Chicken pieces (cooked)
  • Sugar snap peas or green beans.
How to do it
  1. Chop sweet potato and/or butternut squash. Place them in a large pan with stock.
  2. Add mixed herbs, chilli, and chickpeas if you are going to use them.
  3. Bring to boil and simmer for 15/20mins.
  4. Ladle a bowlful (ie. one portion) into another pan.
  5. Add the chicken pieces and simmer for 5 mins.
  6. Add the sugar snap peas or green beans and spinach and cook for 2 more mins.
  7. The reason I don’t put meat into the large pan is to avoid heating and reheating meat: add chicken to the broth as you need it.
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