5 days 5 din­ners

Diabetic Living - - CONTENTS -

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,

washed, dried

3 cel­ery sticks, sliced

200ml salt-re­duced or gluten free

veg­etable stock

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.

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