Creamy Parmesan & Garlic Mushroom Chicken with Roasted Carrot and Zucchini

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Cut mushrooms into slices.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, 1 tbsp parmesan and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Tip! Keep and eye out that they don't catch and colour too much.

While still in the vacuum pack, firmly pound the chicken with the smooth side of a meat mallet (or rolling pin) to a thickness of 1¹⁄₂ cm. Pat dry chicken with paper towel. Heat oil in a large pan on medium heat. Cook the chicken for 4-5 minutes on each side or until browned and cooked through. Remove chicken and set aside on a plate, covering to keep warm.

Add the sliced mushrooms and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, remaining parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add a few handfuls of spinach and let simmer until it starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Cut mushrooms into slices.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, 1 tbsp parmesan and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Tip! Keep and eye out that they don't catch and colour too much.

While still in the vacuum pack, firmly pound the chicken with the smooth side of a meat mallet (or rolling pin) to a thickness of 1¹⁄₂ cm. Pat dry chicken with paper towel. Heat oil in a large pan on medium heat. Cook the chicken for 4-5 minutes on each side or until browned and cooked through. Remove chicken and set aside on a plate, covering to keep warm.

Add the sliced mushrooms and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, remaining parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add a few handfuls of spinach and let simmer until it starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!