5 days 5 dinners
Weeknight meals plus your shopping list
PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 2 (AS A MAIN)
1 Tbsp olive oil
2 x 150g skinless chicken breasts,
trimmed of fat
10 medium asparagus spears, woody ends trimmed, each cut into 3
1 large leek, thickly sliced,
3 celery sticks, sliced
200ml salt-reduced or gluten free
150g (1 cup) frozen peas
1 egg yolk (from 60g egg)
4 Tbsp low-fat natural yoghurt 1 clove garlic, finely grated
1⁄3 bunch tarragon, leaves chopped 200g Zerella Baby Spud Lite, halved or quartered, steamed, to serve
1 Heat the oil in large non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side or until cooked through. Remove chicken from pan. Place on a plate, cover with foil and set aside.
2 Add asparagus (reserving tips), leek, celery and stock to the pan. Simmer for 10 minutes or until the vegetables are almost tender. Add asparagus tips and peas, and cook for a further 2-3 minutes or until tender crisp.
3 Meanwhile, whisk the egg yolk with the yoghurt and garlic.
4 Stir the yoghurt mixture into the vegetables with the tarragon. Return the chicken to the pan to heat through. Serve with the potatoes.