Updated: Jun 13
I've cooked this recipe with both chicken and tofu and it's a tasty, easy, and quick Spring meal any time of the week - enjoy!!
1 tbsp olive oil
1 onion, chopped
1 lb. boneless, skinless chicken thigh or 1 lb. tofu, pressed (for at least an hour) and cut into 1-2 inch cubes
1 1/4 cups small new potatoes
16oz low-salt vegetable stock
1 ½ cups broccoli, cut into small florets
1 ½ cups spring green, shredded
2/3 cup small peas
1 bunch spring onion, sliced
2 tbsp pesto
Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly colored. Add the potatoes, stock, and plenty of freshly ground black pepper then bring to a boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.
Add the broccoli, spring greens, peas, and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto, and heat through.