Tasty veggies, chicken and a buttery sauce that has a chopping board to mouth time of 20 minutes.
It’s one of those recipes that’ll use up any veg hanging around in your fridge without the need for precision.
Don’t be scared of the butter either. We need fats to absorb certain nutrients plus it makes everything taste so good. The only caveat is that you pick a good quality butter.
I’m a huge fan of Bungay butter but if you can’t order it on time for this recipe then Yeo Valley’s organic butter or Isigny Sainte-Mere’s unpasteurised butter are also lovely and are stocked in supermarkets.

Ingredients for 2:
2 medium potatoes, diced*
1 large carrot, diced
2x small chicken breasts
1/2 mug of frozen peas, circa 100g
3 blocks of frozen spinach or a bowl of fresh
1 chicken or veg stock cube
200ml of water
1 clove of garlic, crushed
A generous knob of butter
A handful of parsley, finely chopped

*Note: diced means small cubes. The smaller, the quicker it’ll cook.

Method:
Instructional video here: instructions.