By Jaime Rose Chambers | Dietitian
Published 2 December 2024
20m
1h 10m
6
14
Looking for a delicious way to get some extra veggies into your day? Spice up your kitchen with our chicken and vegetable potstickers.
Feeling festive, or just looking for a new signature stuffing? This modern take on a classic roast chicken is juicy, tender and packed with flavour.
Want to do some family meal prep or use up those veggies in the fridge? Check out this simple and comforting recipe for braised chicken and veg.
For a protein-packed lunch that will hopefully keep you full until dinner time, why not ditch the soggy sandwiches and try this zingy lemon chicken.
Step 1:
Pre-heat oven to 180°C.
Step 2:
Heat a large frypan to medium heat and add 3 tablespoons of olive oil, chopped leek and carrot and a generous pinch of salt. Stirring occasionally, cook for around 10 to 15 minutes or until quite soft.
Step 3:
Add flour and stir, then gradually add the chicken stock and allow to simmer for around 10 minutes until thickened. Add the mustard and yoghurt, then the frozen peas for 1 minute. Then add the spinach, chicken and parsley and stir through. Place mixture into a 25cm pie dish.
Step 4:
Take filo out of the freezer and allow it to thaw a little before laying out 8 sheets and covering with a tea towel. Brush each filo piece with a little olive oil, scrunch into a flower shape and place on top of the pie mixture.
Step 5:
Bake for 35 minutes or until the pastry is golden.
Step 6:
Serve with a green salad or some steamed veggies.
