One pot Chicken, Bacon, Cabbage, Leeks and Peas

One pot chock full of flavour and goodness!   Bursting with tasty vegetables and tender chicken, this makes any weekday meal a treat and a showstopper for entertaining.

Chicken thighs are definitely my preferred part of the chicken.  I stopped using them for a while as it was always a bit of a faff to debone and skin them (yes I can be a lazy cook sometimes) but now it’s so much easier to buy them in the supermarket, they are a staple in my house.    Not only delicious, they are cheap to buy so with a few kitchen staples, you can have a meal on the table within 40 minutes that doesn't break the bank or the belt! You can also substitute the thighs with chicken breast to make it even more healthy.

Calories: 233  •  Slimming World: FREE on Extra Easy Plan •

• Weight Watchers Pro Points: 10PP • WeightWatchers Filling & Healthy Values: FREE*

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Serves 4

You will need:

8 Chicken Boneless Chicken Thighs – skin free (if you are using bone in allow for 5 mins longer cooking time)

3 Bacon Medallions Diced

1 Pack of Sliced Leek and Cabbage  (or one leek and a small savoy cabbage)

1 Clove Garlic Minced

200g Frozen Garden Peas

1 Chicken Stock Pot/ Cube

300ml Boiling Water

2 TBSP 0% Fat Free Greek Yoghurt ( I use Fage)

Frylight/Calorie Controlled Oil Spray

Salt & Pepper for Seasoning

Method

Dissolve the Stock in the water and set aside

In a large frying pan sprayed with oil, fry the bacon and set aside once cooked

Lightly spray and season the chicken thighs and start to fry in the same pan as the bacon cooked in, add the garlic.  Cook for 2-3 minutes on each side to almost cooked all the way through – remove and put on a plate with the bacon

If needed spray a little oil into the pan and start to stir fry until softened 3-4 minutes

Return the chicken and bacon to the pan, add the stock and peas and set on a low to medium heat and simmer for 10-15 minutes until the chicken and peas are cooked through

Take off the heat and after a minute or two carefully stir the yoghurt in, mix it in as soon as possible to reduce it splitting

Serve with crusty bread or with Garlic & Spinach MashedPotatoes

*0PP if using chicken breasts