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.
Low sat fat
Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass
Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."