1 Broccoli Head , cut into florets (s)
1 Cup of frozen peas (p) (f)
1 tbsp. Tomato puree (s)
2 Spicy Chicken breasts (*Bobs) (p)
2 Potatoes cut into quarters
2 Onions, cut in half (s)
2 Carrots cut into 5cm pieces (s)
50g Snap peas (s)
100mL Chicken stock
100g Red cabbage (s)
100g Butternut squash (s)
Part cook the potatoes for 5 mins, remove then drain, return to the pan then add any seasoning of your choice, shake to distribute evenly.
On a flat tray, sprayed with frylight, lay out the potatoes, carrots & onions. Place in a pre-heated oven at 180C for 30mins or until the potatoes are browned.
Place the chicken in a shallow oven-proof and place in the oven.
In a saucepan, cook the broccoli & peas for 5 mins, drain, cover & set aside.
Heat a saucepan of chicken stock, add 1tbsp tomato puree to thicken, reduce the heat and cook until it thickens.