One Pot Nourishing Chicken & Rice

Name: One Pot Nourishing Chicken & Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings

A combination of a soup, stew and brothy rice one pot that will see you through the colder months. It’s a double-duty dinner that ticks the meal prep +batch cooking boxes too. We start with a nourishing broth base, simmering with squash and kale, with a fragrant kick from aromatic ginger and lime. Shredded roast chicken ups the protein factor, before finishing with Veetee Thai Jasmine Rice that is simply stirred into the dish to reheat in minutes

Servings

4 servings

Prep time

10 mins

Cooking time

20 mins

Calories

0 kcal

Ingredients

4 spring onions, chopped

10g fresh ginger, grated

200g cooked roast chicken breast, shredded

400g diced butternut squash

100g chopped kale

1 litre chicken stock

2 packs Veetee steam filtered Thai jasmine rice

2 limes

Your preferred cooking oil or spray

Salt & pepper, to taste

Method

Chop the spring onion, keeping the white and green parts separate. Peel and grate the ginger. Shred the cooked roast chicken breast (you can also use any leftover cooked chicken you may have).

Heat a dash of oil in a deep pan or casserole, over a medium heat. Add the white parts of the spring onion with the grated ginger and butternut squash, season with a pinch of salt and cook for 2 minutes. Pour the chicken stock into the pan, bring to a simmer, pop a lid on and cook for 10 minutes, until the butternut squash is just tender.

Stir in the chopped kale, cooked roast chicken breast and crumble in the Veetee heat & eat Thai jasmine rice. Cook for another 4 - 5 minutes until the kale is tender and the rice is heated through. Zest in half the lime and cut the rest into wedges.

Scatter over the reserved green parts of the spring onion.