Friday, 22 December 2017

Parsley Chicken & Vegetable Medley

3 days till Christmas, unfortunately I'm not feeling very festive this year but that doesn't mean I've stopped taking my food seriously. It can be hard to eat well and stay on the right track during the festive season which how this simple dish came about. Comfort foods inevitably taste better during the winter months because they are generally calorie-dense and sweet, temporarily improving your mood. On the downside, this is the easiest way to gain a few unwanted pounds if extra calories are being consumed daily and so incorporating more vegetables as part of your meals during this Christmas period wouldn't go amiss. But don't worry, registered Dietitians Helen Bond and another that I've been following for a while now, Kirsten Crothers  spoke to Yahoo Style UK on just how many calories are too much on Christmas day. Want to know more, read the full article HERE. For a burst of flavour, make use of fresh herbs and don't be afraid to mix it up a bit. How did I learn what herbs complement each other? By chucking them all in and hoping for the best. Give it a try, you'll get it just right for your taste buds. I often use Parsley, Rosemary, Thyme and Basil in my cooking but with this dish, I'm focusing on my two favourites, Parsley and Thyme. An effortless and family-friendly dish that showcases healthy ingredients; one that won't disappoint on the flavour front.
Prep time: 5 minutes                                                  Cooking time: 20 minutes
Serves 4

What you need:
  • 2 carrots, sliced
  • A pack of baby corn
  • I cup Broccoli florets
  • 1 cup Beansprouts
  • 3 spring onions, chopped
  • 5 cherry tomatoes, halved
  • Red, yellow and green peppers, chopped
  • 1 garlic clove, crushed
  • 1 sprig of Thyme
  • Small handful chopped parsley
  • 2 tablespoons sesame oil
  • 1 tablespoon Shaohsing cooking wine
  • 2 tablespoons light soy sauce
  • Ground pepper

  1. Steam vegetables (broccoli, carrots and baby corn) for about 4-5 minutes. Set aside 
  2. Heat up olive oil in a pan, fry spring onions, garlic, peppers, beansprouts, thyme and parsley for 3 minutes, stir occasionally.
  3. Add in the steamed vegetables, light soy sauce, shaosing cooking wine, ground pepper and salt, mix together.
  4. In a clean pan, add 1 tbsp olive oil and fry chicken breast until cooked (No pink will remain) then mix in with the prepared vegetables.
  5. Add in halved cherry tomatoes and simmer.
  6. Sprinkle with Parsley and serve.

A delicious and nutritious meal perfect for the whole family.
I hope this has inspired you to start cooking with fresh herbs; better yet, why not grow your own at home.

Have a great Christmas!!
Nokhuthula xo

© Pocket-sized Cook. Design by Fearne.