Nothing beats a comforting casserole on a cool autumn evening!
This one is quick and easy to throw together and can just be left to slowly cook whilst you get on with other things (like a Bootcamp session perhaps?!)
INGREDIENTS (serves 3):
2 x large chicken breasts, cut into chunks
2 x medium carrots, chopped in chunks
1 x large red onion, sliced
1 x courgette, chopped in chunks
1/3 red cabbage, roughly chopped
1 x medium sweet potato, chopped in chunks
1 x chicken stock cube
1/2 x tsp dried oregano
1/2 x tsp dried rosemary
1/2 tsp dried sage
salt and pepper to season
olive oil for cooking
Heat 1 tsp oil in a large saucepan and sautee the onions for 3-4 minutes.
Add the carrot, sweet potato and herbs and toss everything together well.
Add a couple of tbsps of water and cook for 5 minutes, until the water has absorbed and the vegetables just started to soften.
Dissolve the stock cube in 400ml boiling water and add to the vegetables, bring to the boil then leave to simmer, covered.
In a separate frying pan heat another tsp oil and when the pan in hot add the chicken and cook on a high heat, turning regularly, until the chicken is lightly browned.
Add the chicken, courgette and cabbage to the cooking vegetable mix, and pour the stock over everything.
Season with a little salt and pepper, pop the lid on, and leave to simmer for 30 minutes.
Give the casserole a stir, and if you wish, add a sprinkle of cornflour to thicken the liquid.
You can enjoy the casserole now, or let it slowly cook for up to another 40 minutes…this will naturally thicken the dish further, as the water evaporates and the vegetbables start to break down.
Enjoy a big steaming hot bowl of this casserole when you get home from Bootcamp to feel instantly warm and nourished!