So this time of year it is all about hearty, filling and hot food - and lots of it.
But I don't wanna pile on the pounds at the same time, so I try and ditch the carbs a little (crying emoji) and up my protein and vegetable intake.
This for me is a dish I would cook of a weekend, when I have a little more time on my hands.
Chicken and Bean Chilli with a Vegetable & Pomegranate Feta Salad
Ingredients:
Chicken & Bean Chilli
300g thinly sliced chicken breasts
1 tin of mixed beans
1 red onion
60g mushrooms
2 garlic cloves, crushed.
2 bay leaves
1 tin of chopped tomatoes
1 tablespoon mixed dried herbs
1 tablespoon of Worcestershire sauce
1 tablespoon of smoky paprika
1 vegetable stock cube
100ml of water
1 courgette
1 tablespoon of Olive oil
Winter Roasted Vegetables.
100g of feta cheese
200g of baby carrots
100g of beetroot
150g kale
100g pomegranate seeds
1 tablespoon of mixed herbs
Half a bunch of thyme
1 tablespoon of Olive oil
Method:
But I don't wanna pile on the pounds at the same time, so I try and ditch the carbs a little (crying emoji) and up my protein and vegetable intake.
This for me is a dish I would cook of a weekend, when I have a little more time on my hands.
Chicken and Bean Chilli with a Vegetable & Pomegranate Feta Salad
Ingredients:
Chicken & Bean Chilli
300g thinly sliced chicken breasts
1 tin of mixed beans
1 red onion
60g mushrooms
2 garlic cloves, crushed.
2 bay leaves
1 tin of chopped tomatoes
1 tablespoon mixed dried herbs
1 tablespoon of Worcestershire sauce
1 tablespoon of smoky paprika
1 vegetable stock cube
100ml of water
1 courgette
1 tablespoon of Olive oil
Winter Roasted Vegetables.
100g of feta cheese
200g of baby carrots
100g of beetroot
150g kale
100g pomegranate seeds
1 tablespoon of mixed herbs
Half a bunch of thyme
1 tablespoon of Olive oil
Method:
1) To a roasting tray add sliced carrots, butternut squash, chopped fresh beetroot, olive oil, herbs, and roast on 180oC (Gas mark 5) for 25 minutes.
2) To a skillet or large frying pan, add olive oil, mushrooms, courgette and red onion, and fry on a medium heat.
3) After 4 minutes add the sliced chicken, herbs, paprika, and fry for 8 minutes.
4) Add the garlic, tinned tomatoes and cook on a low heat for 8 minutes.
5) Add the water, bay leaves, stock cube and tin of mixed beans to the pan, stir and leave on a very low heat for 10 minutes.
6) Remove the tray of roasted vegetables, and add the kale and feta cheese and stir in, and pop back in oven for a couple of minutes. Then remove, and sprinkle pomegranate seeds over.
7) Remove the bay leaves from the chicken and bean chilli and serve.
7) Remove the bay leaves from the chicken and bean chilli and serve.
8) Add a couple of scoops of the chicken and bean chilli to a bowl, and a generous spoonful of the winter salad. Season, you could add some chill flakes, parsley, a squeeze of lemon juice.
The choice is yours.
Do you think you may try?
Oh wow this looks so delicious, and perfect for Winter! xxx
ReplyDeleteThanks Gem :o) xx
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