Having so many allergies means Osh’s diet can inevitably be quite restricted, so we try to find different flavour combinations to keep things interesting for him (and us, as we like to eat the same whenever we can).
The ingredients for this dish are fairly basic, but the flavours when combined are just lovely!
- 500g chicken breast (diced or mini-fillets)
- 3 rashers smoked bacon (thick cut) diced
- 200g tenderstem broccoli
- 2 large handfuls spinach
- 1 courgette (sliced then quartered)
- 375g new potatoes (halved)
- 1 garlic clove (crushed)
- 10 baby plum tomatoes/cherry tomatoes
Pre-heat oven on low heat (just to keep potatoes warm when cooked).
Par-boil potatoes for approx. 10 minutes then transfer to frying pan with a glug/tbsp. of your chosen oil (we use coconut oil). Fry on a medium to high heat until golden and crispy on outside. Transfer to ovenproof dish and keep warm in oven.
Using the same pan, fry off chicken until sealed and brown, add bacon and fry for around 2 minutes.
Add courgette and broccoli and continue to fry, stirring regularly, until broccoli is tender and courgette is soft.
Add tomatoes and garlic and let cook for a minute.
Turn off heat and add spinach, allowing to wilt.
Dish up, with the potatoes drizzling some of the cooking juice over to serve.