Batch Prep: Creamy Mushroom & Thyme Chicken

If you’ve ever dieted down before, you likely missed creamy, carby ‘comfort foods’. My Creamy Mushroom & Thyme Chicken with mashed potato is a hearty, satisfying meal that ticks all the pleasure boxes whilst being super macro-friendly. It’s super nutritious and satiating... I defy you to tell me “healthy food is boring”!

Serves 8

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Ingredients

• 1.2kg white potato, peeled and chopped

• 240ml skimmed milk

• 1kg chicken breast, diced

• 400g mushrooms, chopped

• 1500ml boiled water

• 2 chicken stock cubes (Gluten Free)

• 2 tbsp Dijon mustard

• 2 tbsp thyme, fresh or dried

• 600ml light creme fraiche

• 2 lemons, juiced

• 1 handful fresh coriander, chopped

• 32 asparagus spears

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Method

The mash:

Get a very large pot of water on to boil. Carefully add in the chopped potato and boil for around 20 minutes or until a knife easily runs through the centre. Drain, season well with salt and pepper and pour over the skimmed milk before mashing to your heart’s content (it’s a great arm workout!). Divide into 8 servings.

The chicken:

1. While the potato cooks, add the diced chicken breast into a large non-stick pan. Once sealed add in the chopped mushrooms and continue to fry for around 5 minutes. Just cover with boiling water (around 1500ml depending on the size of your pan), bring to the boil and then reduce to a simmer and leave to cook on low for around 20 minutes until the liquid has reduced and thickened.

2. Slowly pour in the light creme fraiche, stirring gently to ensure it combines with the stock. Add in the Dijon mustard and thyme, and season well with salt and pepper. Stir and allow everything to warm through for around 5 minutes.

3. Turn off the heat then stir through the fresh lemon juice and coriander. Divide between 8 servings.

The veg:

There’s nothing worse than soggy asparagus! I wash mine and then chuck onto a griddle pan whilst still wet for around 4-5 minutes until softened but still al dente and with a lovely smoky char. (Don’t forget, when meals are reheated in the microwave they will cook through further so avoid overcooking your veggies!) Divide between 8 servings.

This meal will store in an airtight container in the fridge for around 4 days, and 6 months in the freezer. Reheat thoroughly before eating.

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Nutrition

Calories 418

Protein 38g

Carbs 35g

Fat 14g

Fibre 4g