A big cook-up of chicken and veggies is so convenient for the whole family. Rich in protein, zinc, fibre, minerals, antioxidants and more, this is definitely on the menu at least once a week in our household. Simply double or tripe the recipe if you are feeding the adults too.

Btw… I find a lot of kids dislike broccoli but not because of the flavour, but rather the slightly ‘furry’ texture of the broccoli florets. This recupe uses just the stalks, super nutritious and a great way of getting kids to eat broccoli without even noticing. 🙂

 

1 tbsp rice bran oil

2 chicken thighs, diced

1 small onion

1 garlic clove

1 small sweet potato, diced

Stalk of 1 broccoli, peeled and diced

1 red capsicum, diced

3/4 cup homemade stock or salt-reduced, organic store-bought chicken stock

1 zucchini, diced

1/2 cup frozen green peas

 

In a pan, heat the oil and add the chicken, and very gently allow to brown. Add the onion and garlic and sweat off until translucent. Add the sweet potato, broccoli stalks and capsicum, add the stock, and cover. Bring to boil and cook for 12 mins. Then add the zucchini and peas, and continue cooking for another 5-8 minutes until all the veggies are tender.

Can be served as is, or pulsed in a food processor for a smoother consistency (you may need to remove or add some liquid to adjust thickness).