Serve this dish with a salad and you’ll find, like me, that it becomes one of your go-to meals. You can use chicken on the bone – thighs are good – but cook them for a few minutes longer than the breast meat. You can also throw in a handful of frozen diced mixed vegetables, such as carrots, green beans and peas, to make this even healthier.
Continue reading
Get unlimited digital access, first month free
Try for free
Already a subscriber?
Sign in