Chicken and mushroom coconut stroganoff with pesto and kale mash

This lunch was next level delicious and one I will be sticking on our regular family dinner meal - a great way to get kale into the kids without them noticing! 




Ingredients:
2 chicken breasts, thinly sliced
2 cloves garlic, crushed
30g creamed coconut
2 tbsp Oil
1 onion, diced
Handful mushrooms, thinly sliced
2 handfuls baby potatoes, skins on, cubed
2tbsp Green pesto
1 tbsp dijon mustard
2 tbsp sundried tomato paste
1 large leaf kale, roughly chopped


Method:
- preheat oven to 180°C
- place potatoes in a saucepan, add boiling water and simmer for 15minutes
- add 1tbsp oil, garlic and onions to a saucepan and fry until onions turn translucent
- add chicken and cook until golden brown
- add in mushrooms and cook until starting to turn soft
- meanwhile, place kale on a baking tray, drizzle with 1tbsp oil and bake until crispy (around 5 minutes)
- dissolve creamed coconut in 150ml of boiling water and add to chicken mix along with Dijon mustard and sundried tomato paste. Stir until sauce starts to thicken.
- drain potatoes and lightly mash with a fork. Stir in pesto and the crispy kale
- serve

Comments

Popular posts