In a large pan heat the oil and add onion, garlic, courgettes and chicken, cook for 3-4 minutes.
Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.
Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.
4 Medium potatoes cut into small cubes
1tbsp Olive oil
1 Onion, finely chopped
1 Clove of garlic, chopped
2 Small courgettes, thickly sliced
4 Skinless Chicken breasts cut into small chunks
6 Mini carrots, peeled and cut in half lengthways
6 Mini sweetcorns cut in half lengthways
300ml Chicken stock
50g Tender stem broccoli
Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.
Serve hits delicious recipe hot or cold, ideal to share with friends
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
This campaign was originally produced in the framework of a programme co-financed by the European Union