Spring Chicken and Vegetables

This one pot wonder is so delicious, quick to make and packed full of vegetables – the perfect, healthy mid-week dinner!

This recipe serves one – double up as needed.

Spring Chicken and Vegetables

Recipe by Siun ClinchCourse: mainDifficulty: Easy


Prep time


Cooking time




  • 1 chicken breast

  • 3 – 4 baby potatoes, chopped

  • 1/2 carrot, sliced into sticks

  • 1/4 red pepper, sliced

  • 1/4 yellow pepper, sliced

  • 5 broccoli florets

  • 325ml chicken stock

  • 2 tablespoons cream

  • 1 tablespoon finely chopped flat leaf parsley


  • Place the chicken breast between two pieces of cling film and pound with a rolling pin to flatten.
  • Heat a tablespoon of olive oil and a little butter in a frying pan over medium heat. When hot, add the chicken and fry for around 5 minutes on each side until cooked through. Remove the chicken from the pan and leave to the side.
  • Add the chopped baby potatoes and toss around in pan for another 5 minutes, until they are nice and brown. Drain the oil from the pan. Then add the sliced peppers, carrots, broccoli and the chicken stock.
  • Leave to bubble away for 10 minutes until the vegetables are cooked and the chicken stock has reduced.
  • Add the cream, parsley and a pinch of salt and pepper and stir through. Add the chicken back to the pan and leave to simmer for 5 minutes or so, until the sauce has thickened.

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