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SPRING PESTO CHICKEN-IN-A-BOWL

SPRING PESTO CHICKEN-IN-A-BOWL

As the days get longer it’s time to take advantage of all the fresh produce springing up.  This delicious meal-in-a-bowl packs an abundance of greens nutrition with plenty of interesting flavours to bring some sunshine into your day.

Plus, it’s a cinch to make so you’ll have heaps of time left over for your gym visits.

This recipe makes 4 adult-sized portions. It’s very versatile so you can alter the vegetables according to what you’ve got: courgettes, kale or green peppers are all good too; and you could even throw in a can of white beans for extra protein.

Serve with crusty bread or cous cous to mop up the juices to fill up anyone particularly hungry!

INGREDIENTS

  • 1 tbsp oil
  • I onion, chopped
  • 1 large leek, chopped
  • 2 cloves garlic, peeled and chopped
  • 500g chicken thighs or breast
  • 400g new potatoes
  • 450ml chicken stock
  • 400g spring greens, shredded
  • 400g broccoli, chopped into small florets
  • 150g petit pois
  • 3 tbsp pesto (or make your own Easy Homemade Pesto which takes just 5 minutes to make) 

METHOD

  1. Heat the oil and fry the onion and leek for 5 minutes.
  2. Add the chicken, and fry until lightly browned.
  3. Add the potatoes and stock, bring to the boil then cover and simmer for 30 minutes until the potatoes are soft. Add plenty of freshly ground pepper.
  4. Add the spring greens, broccoli and petit pois. Bring back to the boil and continue cooking for 5 minutes until the green vegetables are soft.
  5. Stir in the pesto, then serve.

 

the author

Kath Webb

Kath is a contributing writer for Hussle. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.

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