Light Meals

Ingredients

• 1 teaspoon oil
• 1 spring onion, finely chopped
• 1 small clove garlic, peeled and crushed
• 1 small carrot, peeled and sliced
• 1 small celery stick, sliced
• 1 cup chicken stock
• 1 chicken tenderloin, sliced
• 1 small potato, peeled and chopped
• 2 cherry tomatoes, quartered
• 1 tablespoon cream (optional)

Method

Heat oil in medium saucepan. Add the spring onion, garlic, carrot and celery and sauté until soft, about 5 minutes.

Add the stock, chicken and remaining vegetables and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes until the chicken is cooked and the vegetables are tender.

Add the cream (if using) and warm without boiling.

Variation

• Use any combination of fresh or frozen vegetables

Rate our single serve recipe

You must be logged in to rate.