Chicken and Broccoli Rice

Chicken and Broccoli Rice

This is a really easy and delicious week night dinner recipe. It takes hardly any time to make so is great for those times you want something tasty but can’t be bothered cooking. I often serve mine with a splash of sweet chilli sauce. Delicious!

You Will Need

400g cooked chicken breast (diced) I use the frozen cooked chicken strips as these are cheap to buy and can be kept in the freezer. I find that this helps me to cut down on waste by only using what I need

300g dried long-grain rice

1 chicken stock cube

200g broccoli, cut into small florets

1 large carrot, peeled and finely chopped

1 large onion, finely chopped

1 tsp garlic granules

1 tsp mixed herbs

Method

Cook the rice according to the packet instructions and drain.

In a separate pan, boil the broccoli (for 2-3 minutes) drain and set aside.

Over a medium heat, pan fry the chicken with the garlic and herbs in a large frying pan or wok (ensure chicken is cooked through). Add to this the finely chopped carrot and onion and continue to fry until softened. Once softened, add the broccoli.

Crumble the stock cube in with the chicken and vegetables and add a good splash of water. Simmer for 2-3 minutes.

Add the cooked rice to the chicken and vegetables and stir until they are thoroughly mixed.

Serve straight away either on its own, or with sweet chilli or soy sauce.

Other Ideas

If you need a quicker mid-week dish, try using microwaveable golden vegetable rice. Simply prepare according to the packet instructions and add to the chicken and vegetables. You could even try other rice flavours.

If you want to sneak a few extra veggies into this, you could include a small tin of sweetcorn, some chopped mushrooms, or some chunks of courgette. Any extra veg you want to use can be added at the same time as the carrot and onion.

Roasted Red Pepper and Goats Cheese Soup

Roasted Red Pepper and Goats Cheese Soup

This is a soup-er dish to make. It is easy to do and is packed with hidden veggies which is great for the kids. We served ours at tea time with a big salad and homemade crusty bread. We had the leftovers for lunch the next day. This dish is definitely a household favourite!

You Will Need

4 red peppers (halved and de-seeded)

1 white onion

2 sticks celery

2 carrots

1 courgette

450ml vegetable stock

2tbsp olive oil

2 tsp garlic granules

½ pack goats cheese

Salt and pepper to taste

Method

Rub the chopped and de-seeded peppers with the olive oil and roast in the oven on a medium heat for 30 minutes (or until they are tender)

Dice the onion, celery carrot and courgette and in a large pan lightly fry all of the chopped vegetables with the garlic.

Once the veg is softening add the vegetable stock and simmer.

Remove the peppers from the oven and add to the pan, stirring well.

Allow to simmer for 5-10 minutes.

Remove from the heat and using a hand blender, blend the soup until it is smooth.

Add the goats cheese and stir well (until the cheese is mixed through)

Return the soup to a low heat and simmer until it reaches a suitable eating temperature. Make sure not to boil the soup.

Season to taste and serve.

Other Ideas

If you don’t want to include the cheese, try adding some tomato puree to the soup for extra flavour.

If you don’t have a hand blended, simply allow to cool slightly and add to a smoothie maker or large blender to whizz into a soup. Return to the pan after and heat to a suitable temperature.

Soup is a great way to sneak extra veggies into your child’s diet without them ever knowing. Add as much or as little as you want to your soup base. If you feel you are veering into veg soup territory, increase your pepper count accordingly to balance the mix and keep your pepper flavours nice and strong.