Chicken and Mash Bowl
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
718
Fat
29.7g
Saturated Fat
5.7g
Carbs
62.7g
Sugars
10.4g
Protein
52.7g
Fibre
13g
Sodium
0.68g
Ingredients
1 kg potatoes, peeled and thinly sliced
2 garlic cloves, crushed
5 tbsp extra-virgin olive oil
4 chicken breasts
1 onion, chopped
1 tsp dried thyme
500 ml chicken stock
200 g frozen peas
200 g frozen carrots
1 head of broccoli, chopped into small florets
2 tbsp cornflour
1 tsp Dijon mustard
Salt and black pepper
Method
  1. Combine the potatoes and garlic in a saucepan and add enough water to cover. Bring to the boil, then simmer for 15 minutes until the potatoes are tender. Drain, reserving about 60ml of the cooking water.
  2. Heat half of the oil in a frying pan over a medium-high heat. Add the chicken and cook for 4-5 minutes per side or until cooked. Transfer to a plate and shred.
  3. Add the onion and thyme to the frying pan and cook, stirring, for two minutes. Add 375ml of the chicken stock and bring to a boil, stirring the bottom of the pan with a wooden spoon to loosen any browned bits.
  4. Lower the heat to medium, add the peas, carrots and broccoli and cook for two minutes.
  5. Combine the cornflour and remaining stock in a bowl, then stir in the mustard and season with salt and pepper. Stir into the frying pan, add the chicken and keep warm.
  6. In a bowl, mash the potatoes with the remaining olive oil and the reserved cooking water. Divide mashed potatoes among four bowls and top with the chicken mixture.