SERVES 4
INGREDIENTS
For the Casserole
1 oz plain flour
Quarter teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic granules
4 chicken pieces
1 teaspoon olive oil
1 red onion peeled and sliced
1 165g can sweetcorn drained
1 oz butter
100 ml chicken stock
100 ml cream.
50 ml milk.
10 ml white wine.
Juice from 1 lemon.
Remaining avocado from Avocado on Toast recipe.

For the Sweet Potato Mash
Pinch of salt.
1 sweet potato per person peeled and and cubed.
1 teaspoon butter.
1 teaspoon cream.
Black pepper.

For the Green Salad
Rocket and spinach leaves.
Pinch of salt and pepper.
1 teaspoon garlic granules.
1 tablespoon red wine vinegar.
1 tablespoon dijon mustard.
1 tablespoon extra-virgin-olive oil.
1 teaspoon Greek Yoghurt.

METHOD
1. Pre-heat the oven to 160 degrees C. Place the flour in a medium sixed bowl; season with salt, pepper and the garlic granules. Add the chicken breasts, covering in the mixture.
2. Drizzle olive oil into a medium sized skillet and warm for several minutes on a low heat. Place the chicken pieces in the skillet, browning on both sides, then transfer to a plate. Cover.
2. Add the chopped onion and sweetcorn to the skillet, fry for several minutes until the onion is soft. Then, add the butter, the remaining flour and stir, blending into the onion to produce a paste.
3. Pour in the chicken stock, milk, cream and bring to the boil; simmer for 20 minutes.
4. Transfer the chicken back to the skillet; add the white wine and lemon juice.
5. Place the remaining chopped avocado from the avacado on toast recipe ingredients in the bottom of a casserole. Pour over the chicken mixture and place in the oven. Cook for 50 minutes.
6. After 10 minutes, fill a medium sized casserole with water. Lightly salt and add the chopped sweet potatoes. Bring to the boil; then simmer for 15 minutes.
7. In a seperate bowl, toss the rocket and spinach leaves; season with salt and pepper. In a small bowl or jar mix garlic granules, red wine vinegar, dijon mustard and extra-virgin olive oil. Pour over the salad; topping the dressing with Greek Yoghurt.
8. Drain the sweet potatoes; place back on the hob for 30 seconds; then remove adding butter, cream and black pepper. Mash to soft conscitency. Serve with the green salad and the chicken casserole.

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