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SERVES 4 Prepa­ra­tion time: 15 min Bak­ing time: 25- 30 min

Pre­heat the oven to 180 ° C. 1 Blanch the broc­coli

1 head broc­coli, bro­ken into flo­rets 4 chicken breasts, cooked and shred­ded 2 gem squashes, halved and cooked un­til done


125 ml ( ½ c) may­on­naise 125 ml ( ½ c) Greek yo­ghurt 20 ml ( 4 t) curry pow­der salt and freshly ground pep­per in boil­ing wa­ter, drain and set aside. 2 Ar­range the broc­coli and shred­ded chicken in an oven­proof dish. 3 Spoon small heaps of the gem squash flesh around the chicken and broc­coli. 4 Sauce Mix the ingredients un­til well com­bined. 5 Pour the sauce over the chicken and veg­eta­bles and bake for 25- 30 min­utes or un­til heated through. 6 Serve with baked pota­toes or pasta, if pre­ferred.

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