Creamy Mushroom & Chilli Chicken

A one-pan dish is always a winner with us and when it tastes this good we love it even more!

Note: We used Basil, parsley and sage for the herbs but use whatever you have (think Italian).

Tip: You can easily add more vegetables to this dish if you like.

Hint: Adjust the chilli to your taste.

Prep time: 5 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 teaspoon of extra virgin olive oil

125 grams of free range chicken thigh

1/4 small red onion, diced

1/2 long green chilli, sliced

1 garlic clove, crushed

2 medium mushrooms (25g)

1 teaspoon of pure tomato paste

100 grams of tinned tomatoes

1 cup of baby spinach leaves (20g)

1 tablespoon of unsweetened coconut yoghurt

1 tablespoon of water

2 teaspoons of chopped fresh herbs of choice

sea salt & cracked pepper to taste

Method

Heat oil in a pan to medium heat and cook chicken 4-5 minutes on each side. Remove from the pan and set aside.

Add the onion to the pan and cook for 2-3 minutes then add the chilli and garlic and cook 1 more minute.

Add the mushrooms and tomato paste and cook for 30 seconds before adding the tomatoes. Reduce heat to a gentle simmer and add spinach, stirring until just wilted.

Stir in the coconut yoghurt, water and herbs, season to taste then add the chicken back to the pan.

Continue to simmer until chicken is cooked through and sauce has reduced a little.

Can be served alone or choose one of your favourite sides such as cauliflower mash, steamed greens or even some rice.

Calories: 255
Protein: 26.6
Carbs: 7.1
Fibre: 3.7
Fat: 13.7

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