A combination of a soup, stew and brothy rice one pot that will see you through the colder months. It's a double-duty dinner that ticks the meal prep +batch cooking boxes too. We start with a nourishing broth base, simmering with squash and kale and a fragrant kick from aromatic ginger and lime. Shredded roast chicken ups the protein factor, before finishing with Veetee Thai Jasmine Rice that is simply stirred into the dish to reheat in minutes.
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Ingredients
spring onions 4 (chopped)
ginger 10 g (grated)
cooked roast chicken breast 200 g (shredded)
diced butternut 400 g (diced)
kale 100 g (chopped)
chicken stock cube 1
Veetee heat & eat Thai jasmine rice pots 560 g
lime 2 (zest & juice)
Method
Prep the ingredients
Chop the spring onion, keeping the white and green parts separate. Peel and grate the ginger.
Shred the cooked roast chicken breast (you can also use any leftover cooked chicken you may have).
Cook the base
Heat a dash of oil in a deep pan or casserole, over a medium heat. Add the white parts of the spring onion with the grated ginger and diced butternut, season with a pinch of salt and cook for 2 minutes.
Make up the chicken stock cube with 1000ml boiling water.
Pour the chicken stock into the pan, bring to a simmer, pop a lid on and cook for 10 minutes, until the butternut squash is just tender.
Add the kale & rice
Stir in the chopped kale, cooked roast chicken breast and crumble in the Veetee heat & eat Thai jasmine rice.
Cook for another 4 - 5 minutes until the kale is tender and the rice is heated through.
Zest in half the lime and cut the rest into wedges.
Finish the dish with the lime zest and season to taste.
Plate Up
Scatter over the reserved green parts of the spring onions.
Plate up into bowls and serve with the limewedges. Tuck in!
