Ingredients
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2 Chicken Breasts
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150g Butternut SquashCubed
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100g Tinned Sweetcorn
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100g Tinned Blackbeans
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150g Broccoli
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1/2 Red Pepper
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1/2 Courgette
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1/2 Carrot
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5 Salad Tomatoes
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1 tbsp Tomato Purée
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2 tsps Garlic Puree
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3 tsps Smoked Paprika
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1/2 Lime
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A handful Fresh corriander
Directions
This versatile recipe can be served with rice, potato wedges or in wraps with guacamole and grated cheese. This dish is simple and easy to eat, but full of goodness and flavour. The recipe makes enough for the whole family, so just scale down as needed.
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Steps
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1
Done
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Boil or steam the butternut squash until cooked. |
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2
Done
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Finely dice the chicken, broccoli, pepper and tomatoes. |
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3
Done
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Stir fry the chopped ingredients for 5 minutes, adding the smoked paprika. |
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4
Done
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Add the garlic and tomato puree and the lime juice. |
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5
Done
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Grate in the courgette and carrot and add the sweetcorn and beans. |
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6
Done
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Continue to cook for 10 more minutes until all the vegetables are soft. |
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7
Done
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Finely chop the coriander and mix through gently. |
