US
Creamy sun-dried tomato chicken
Prep and cooking time: 35mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
1 ½ tbsp extra virgin olive oil
640g skinless, boneless chicken thighs, diced
1 brown onion, finely diced
2 garlic cloves, finely diced or minced
60g sun-dried tomatoes, finely diced
2 ½ tbsp sun-dried tomato paste
5 sprigs fresh thyme, destemmed
1 ½ tsp dried oregano
500ml chicken stock
1 broccoli head, cut into small florets
150ml double cream
200g spinach
80g uncooked brown rice (optional)
Method
Prepare the brown rice (if using) as per packet instructions.
Heat the oil in a large, non-stick casserole dish or pot with a lid, over high heat.
Fry the onion and garlic for 2mins, or until softened.
Add the chicken and cook, until browned all over.
Add the sun-dried tomatoes, thyme, oregano, and season with salt and pepper.
Pour in the stock, bring it to a boil, then reduce the heat to low and simmer.
Add the broccoli, cover with a lid, and allow to simmer for 5mins.
Add the cream and spinach, and simmer for a further 5-8mins. Serve hot with 1 optional portion of brown rice each.