Tuesday, 1 May 2018

Parsley Chicken & Vegetable Medley

With exam season in full swing, quick meals are the only way to go and that's how this 20 minute recipe came about. To achieve 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: 15 minutes
Serves 4

INGREDIENTS:

WHAT YOU NEED:

2 carrots, sliced

A pack of baby corn

1 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

1 tablespoons sesame oil

2 tablespoons light soy sauce

Ground pepper




METHOD:

Steam vegetables (broccoli, carrots and baby corn) for about 4-5 minutes. Set aside 
Heat up oil in a pan, fry spring onions, garlic, peppers, beansprouts, thyme and parsley for 3 minutes, stir occasionally.

Add in the steamed vegetables, light soy sauce and ground pepper, mix together.

In a clean pan dabbed with little oil, fry chicken breast until cooked (No pink will remain) then mix in with the prepared vegetables.

Add in halved cherry tomatoes and simmer for 1 minute. 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.

Nokhuthula xo
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