This simple dinner is incredibly tasty and easy to make, and both cheap and satisfying.
Garlic Butter Chicken
- 500g Farm Foods Frozen Mini chicken breasts.
- 30g I Can’t Believe it’s Not Butter Light.
- 5ml olive oil.
- 1.1kg (peeled weight) potatoes, chopped into chips.
- 400g (peeled weight) carrots.
- 400g broccoli.
- 5 cloves of garlic.
- 20ml of olive oil.
Heat the I Can’t Believe it’s Not Butter Light and the olive oil in a large frying pan, crush and add the garlic (you can use less if you want a more mild flavour). The olive oil is important as it helps to prevent the spread from burning, by increasing it’s smoke point. Once the garlic is starting to brown, add the frozen chicken mini breasts, and gently fry. These will take around 35-40 minutes to cook, unless you chop them into smaller pieces as they cook. Stir frequently to prevent burning.
Put the broccoli and carrots on to cook. Allow 30-35 minutes if steaming, or 25 if boiling. Using a pastry brush, brush olive oil all over the chips. I use a basket called a ‘quick chip’ to cook our chips like this, but you can use whatever baking tray, rack or pan that you have. Pop into the middle of a preheated oven at 180 degrees, for 30 minutes, checking a couple of times to make sure they don’t over cook. If using a pan rather than a rack, you will need to turn the chips about half way through.
Once the chicken is all starting to cook (and hence no longer frozen), it can help to cut it smaller. I do it by lifting it from the pan with a fork and cutting with a pair of kitchen shears. This saves dirtying an extra chopping board, and keeps the clutter down.
The chicken is cooked when all of the meat is white or brown-there should be no pink remaining at all. Once cooked, serve immediately with the chips and the veggies.
When prepared as described, this meal has a total of 576 calories, and costs £3.50 in all-just 88p per serving. Adapt for baby-led weaning by using unsalted light butter instead of the spread.