1 tbsp olive oil
1 onion, finely chopped
1 leek, washed, trimmed and chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, chopped into bite-sized chunks
300g baby potatoes, halved
450ml chicken stock
4 spring onions, chopped
A small handful of fresh basil, torn or chopped
- Heat the oil in a large, heavy pot over a medium-high heat. Cook the onion, leek and carrots for 3-4 minutes until softened. Add the garlic and cook for 30 seconds. Transfer to a bowl and set aside.
- Add the chicken to the pot and brown on all sides. Add the potatoes, stock and plenty of black pepper, then bring to the boil. Reduce the heat to a simmer and return the vegetables to the pot. Cover with a lid and cook for 30 minutes until the potatoes are tender and the chicken is completely cooked.
- Add the broccoli, kale, peas and spring onions. Stir to combine, then return to the boil. Cover and cook for five minutes longer.
- Stir in the chopped basil and heat through for one minute, then ladle into bowls and serve with crusty bread.
Per serving: 344kcals, 11.6g fat (2.8g saturated), 20.9g carbs, 4.8g sugars, 39.7g protein, 5.8g fibre, 0.435g sodium