Serves 4
freezer friendly
Ready in 50 minutes
Syns - Extra Easy Free* - Original Free *
*add 6 syns if not using wholemeal roll as a healthy extra
Ingredients
6 garlic cloves, finely chopped
salt and freshly ground black pepper
4x60g wholemeal rolls, halved
Fry Light
1 onion, roughly chopped
6 baby leeks, thickly sliced
4 celery sticks, cut into short lengths
2 large carrots, peeled and cut into bite-sized chunks
600g skinless chicken breasts, cut into bite-sized chunks
1.5l chicken stock
1 tsp dried thyme
Method
1. Preheat oven to 160c/gas 3. Mix half the garlic with half a tsp of salt. Spray Fry Light on the cut sides of the rolls, then sprinkle over the garlic and salt mixture. Sandwhich the rolls back together and wrap in tin foil. Bake for 20-30 minutes.
2. Meanwhile, place a large pan sprayed with fry light over a medium heat. Add the onion, leeks, celery, carrots and remaining garlic. Stir fry for 3-4 minutes.
3. Add the chicken and stir fry for 3-4 minutes before adding the stock and thyme. Bring to the boil then cover and turn to a low heat and cook for 25-30 minutes or until chicken is cooked through and the vegetables are tender. Season well and serve with the garlic bread.
freezer friendlyReady in 50 minutes
Syns - Extra Easy Free* - Original Free *
*add 6 syns if not using wholemeal roll as a healthy extra
Ingredients
6 garlic cloves, finely chopped
salt and freshly ground black pepper
4x60g wholemeal rolls, halved
Fry Light
1 onion, roughly chopped
6 baby leeks, thickly sliced
4 celery sticks, cut into short lengths
2 large carrots, peeled and cut into bite-sized chunks
600g skinless chicken breasts, cut into bite-sized chunks
1.5l chicken stock
1 tsp dried thyme
Method
1. Preheat oven to 160c/gas 3. Mix half the garlic with half a tsp of salt. Spray Fry Light on the cut sides of the rolls, then sprinkle over the garlic and salt mixture. Sandwhich the rolls back together and wrap in tin foil. Bake for 20-30 minutes.
2. Meanwhile, place a large pan sprayed with fry light over a medium heat. Add the onion, leeks, celery, carrots and remaining garlic. Stir fry for 3-4 minutes.
3. Add the chicken and stir fry for 3-4 minutes before adding the stock and thyme. Bring to the boil then cover and turn to a low heat and cook for 25-30 minutes or until chicken is cooked through and the vegetables are tender. Season well and serve with the garlic bread.
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