250g chicken breast
100g potato
24g olive oil
60g low fat cheddar
1/2 red onion diced
1 fat clove of garlic grated
1/2 tsp dijon
1/4 tsp smoked paprika
150g broccoli
Flakey sea salt
Cracked black pepper
Add 2 tbsp of olive oil to a non-stick skillet over medium low heat. Dice your chicken, onion, chip the small potatoes and add to the pan.
Meanwhile boil water and blanch the broccoli with a pinch of salt. Drain and dice.
When the chicken and potatoes cook through, add the garlic and broccoli and stir through with the dijon, paprika and black pepper. Add 3-4 tablespoons of broccoli water and add the spreadable cheese and mix until a sauce is formed and reduce to your favourite consistency.
Taste for seasoning and add as appropriate. Serve with chickpea pasta if you wish or just eat by itself.
Serves 2
Cals: 448
P:48 C:17 F:21 Fibre: 4g