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Food Thursday - spring green chicken with feta.

An incredibly versatile dish that uses whatever green veg and herbs you have to hand and ready in just 10 minutes. All measurements are approximate, go with what you have lying around in the fridge/freezer. You want the veg to be just cooked and al dente rather than mushy!

Ingredients:

• 2 tbsp olive oil
• 1 handful diced onion
• 2 chicken breasts, sliced into chunks
• 1 tbsp chicken stock powder (or one stock cube) dissolved in freshly boiled water
• Freshly grated black pepper
• 1 handful broccoli florets
• 1 handful asparagus, chopped into bite sized pieces
• 1 handful spring greens, chopped
• 1 handful frozen peas
• 1 handful chopped spring onions
• 1 handful lettuce, chopped
• 1 tbsp dried tarragon

To serve:

• 1 tbsp feta, crumbled
• Few torn mint leaves
• Zest of lemon

Method:

1. Heat your olive oil in a large saucepan then add the onion and cook until soft but not turning brown. Add diced chicken and cook for a couple of minutes whilst stirring. Add pepper.
2. Pour over enough hot chicken stock to cover the chicken and cook for a few minutes until the chicken is cooked through.
3. Add the broccoli and cook for one minute then add the asparagus, spring greens, peas and spring onions. Cook for one minute then add the lettuce and tarragon.
4. Plate up in a bowl then crumble over the feta, garnish with mint, then zest some lemon over the top.

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