One-pot Chicken Pesto and Green Veg

Summer Dishes

Heat and Eat Recipes

Recipe Summary

Prep Time: 15 minutes

Cook Time: 1 minute

Serves: 4

Difficulty: Easy

Total Cost: 7.34

Freeze this meal for up to 3 months. To reheat, cook on the hob over a medium-low heat for 20-30 mins until piping hot.

Ingredients

  • 8 chicken thighs (£3.50)
  • 1 tbsp cooking oil (3.5p)
  • 2 lemons (80p)
  • 2 onions (£1.80)
  • 2 garlic cloves (10p)
  • 1 chicken stock cube (450ml water) (18p)
  • 150g frozen peas (26p)
  • 200g broccoli (60p)
  • 2 tbsp green pesto (8p)

Instructions

  1. Heat a large casserole dish (safe for use on a gas flame or electric ring) while zesting and juicing one of the lemons.
  2. Mix the chicken thighs, oil and lemon zest together. Add salt and pepper to taste.
  3. Add the chicken mix to the casserole dish and heat on one side for 6-7 minutes until crispy and browned.
  4. Then turn the chicken for another 4 minutes until crisp and brown on the other side. Once all the chicken thighs are cooked, transfer them to another plate and set aside.
  5. Whilst the chicken cooks, chop the onion and garlic into thin slices. Add them to the casserole dish for 5 minutes until golden.
  6. Boil 450ml of water in a kettle and mix with the chicken stock cube and lemon juice. Add that to the casserole dish and boil.
  7. Add the chicken back to the casserole dish, cover the dish and reduce the heat to cook for 20 minutes.
  8. After 20 minutes, remove the cover and cook for 25 minutes or until the chicken is completely cooked.
  9. Add the broccoli and peas to the casserole dish, replace the cover and cook for 8 minutes or until the vegetables are tender. Cut the second lemon into wedges.
  10. Once ready, add the Pesto over the top, along with the lemon wedges and any other garnishing.
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