Chicken and Chunky Ginger Plum Chutney with Mash and Veggies

Cut potatoes into bite sized pieces. Trim green beans. Slice squash. Cut the plums in half and remove the stones. Cut each plum into 8 wedges (no need to remove the skin). While still in the packaging, flatten the chicken with a rolling pin, mallet or the bottom of a frying pan. Remove from packaging and pat dry. Boil kettle for step 5.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place the potatoes in to a pot and just cover them with water. Add 1 Tsp of salt and boil for 15-20 or until just tender. When cooked, drain water and mash to desired consistency. Season with salt and pepper.

Tip! Add some milk and butter if you prefer a creamier mash.

Place flour on a plate. Dredge the chicken breast through the flour. Season each side of the chicken with salt and pepper. Heat a frying pan on a medium high heat. Add a drizzle of oil. When oil is hot add chicken and cook on each side for 3-4 minutes. Remove from the pan and keep warm.

Tip! The cook time for the chicken will depend on how thin the breast is. Check doneness before removing from the pan.

To the same pan over a medium high heat, add another drizzle of olive oil. Add the minced garlic and ginger and sliced plums. Sauté for 1-2 minutes. Add the apple sauce, stock concentrate and 1/4 cup water. Simmer the sauce for 5 minutes, until plums break down and the sauce thickens.

Tip! Add more water if the sauce is too dry.

Place green beans in a bowl and cover with boiling water. Blanche beans for 3-4 minutes. Meanwhile, heat a frying pan over a medium high heat. Add a drizzle of oil, when oil is hot add sliced squash. Sauté for 2-3 minutes until squash softens and browns. Add drained green beans to the pan and toss together. Season well with salt and pepper.

Divide the chicken, mash and veggies between each plate and top the chicken with the chunky ginger plum chutney. Enjoy!

Cut potatoes into bite sized pieces. Trim green beans. Slice squash. Cut the plums in half and remove the stones. Cut each plum into 8 wedges (no need to remove the skin). While still in the packaging, flatten the chicken with a rolling pin, mallet or the bottom of a frying pan. Remove from packaging and pat dry. Boil kettle for step 5.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place the potatoes in to a pot and just cover them with water. Add 1 Tsp of salt and boil for 15-20 or until just tender. When cooked, drain water and mash to desired consistency. Season with salt and pepper.

Tip! Add some milk and butter if you prefer a creamier mash.

Place flour on a plate. Dredge the chicken breast through the flour. Season each side of the chicken with salt and pepper. Heat a frying pan on a medium high heat. Add a drizzle of oil. When oil is hot add chicken and cook on each side for 3-4 minutes. Remove from the pan and keep warm.

Tip! The cook time for the chicken will depend on how thin the breast is. Check doneness before removing from the pan.

To the same pan over a medium high heat, add another drizzle of olive oil. Add the minced garlic and ginger and sliced plums. Sauté for 1-2 minutes. Add the apple sauce, stock concentrate and 1/4 cup water. Simmer the sauce for 5 minutes, until plums break down and the sauce thickens.

Tip! Add more water if the sauce is too dry.

Place green beans in a bowl and cover with boiling water. Blanche beans for 3-4 minutes. Meanwhile, heat a frying pan over a medium high heat. Add a drizzle of oil, when oil is hot add sliced squash. Sauté for 2-3 minutes until squash softens and browns. Add drained green beans to the pan and toss together. Season well with salt and pepper.

Divide the chicken, mash and veggies between each plate and top the chicken with the chunky ginger plum chutney. Enjoy!