A simple one pot chicken dish which is dairy free thanks to the additional of coconut milk. Leftovers will also make a delicious lunch with salad. Serve with salad or steamed greens. For a vegan alternative you can substitute for firm tofu or tempeh.

Creamy Spanish Chicken

Overview

 

Serves 4

Preparation time: 15 minutes

Cooking time: 25 minutes

 

What’s Good About It?

A simple one pot chicken dish high in protein and packed with a range of antioxidant rich vegetables.

 

  1. Rub chicken with sea salt, pepper and Italian seasoning. If using tofu cut into chunks, dry and season.
  2. Heat 1 tbsp of the oil in a large shallow saute pan. Cook for about 5 minutes. Flip over and then cook for a further 5 minutes.
  3. Remove the chicken and place on a plate.
  4. Add the rest of the oil then stir in the garlic, onion and cook for 2 minutes
  5. Pour in the coconut milk and season.
  6. Add in the chicken, cherry tomatoes, pot of olives and sundried tomatoes. Cover and cook for another 10 minutes until the chicken is cooked
  7. Mix the cornflour with a little water to slacken
  8. Stir in the spinach and cornflour mixture and stir to thicken the sauce.

Nutrition per serving: 331kcal, Fat 15.4g, Carbohydrates 9.3g, Protein 37.3g

Did You Know?

Making use of jars of sundried tomatoes or roasted peppers is an easy way to add in additional vegetables with speed

2 tbsps olive oil

4 large chicken breasts, cut into half. (or 400g tofu or tempeh)

2 tsps Italian seasoning

sea salt and freshly ground black pepper, to taste

1tsp crushed garlic

1 onion, chopped

200ml coconut milk (from a can or soy milk)

150g cherry tomatoes, halved

1 pot of Halkidiki Olives With Slow Roasted Tomatoes 160G

1 bag (250g) baby spinach leaves

1tbsp cornflour

Handful of basil leaves or parsley if wished to serve