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,

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.