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Chicken and Veggie Casserole

Chicken and Veggie Casserole

Serves 2 (each serving contains approximately 502 kcal)
Suitable for vegetarians if an alternative to chicken is used.

Vegetables provide valuable vitamins and minerals necessary for a healthy immune system.

Ingredients

2 skinless chicken fillets (300g)*
1 tbsp olive or rapeseed oil (15g)
1 onion (150g)
1 carrot (150g)
300g baby potatoes
1 tsp dried thyme (5g)
400ml vegetable stock (made from reduced salt stock cube)
3 tbsp light cream cheese (45g)

*Suitable vegetarian alternatives for chicken fillets are:
320g tofu
500g mycoprotein such as Quorn chicken style pieces
400g chickpeas, drained and rinsed

The Method

Heat a deep non-stick saucepan over a medium heat. Chop the chicken into bite-
sized chunks. Add the oil to the pan and then toss in the chicken. Sauté 4-5 minutes
until lightly golden.

Meanwhile, chop the onion, carrot and baby potatoes into small chunks. Add to the
chicken and then sprinkle over the thyme and pour in the stock, stirring to combine.
Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 20
minutes until the chicken and vegetables are tender.

Remove the lid from the casserole and stir through the cream cheese. Ladle the
chicken and veggie casserole into bowls to serve.

*Suitable for batch cooking
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