Cooking Archives | proGRO Nutrition

Lovingly Baked Beef Goulash With Rice And Sour Cream

Nicolette Grobler — Mon, 02 Jan 2023 06:45:05 +0000

Welcome to my oven-baked beef goulash recipe!

This hearty and delicious dish is a great way to enjoy the delicious flavours of beef in a comforting and easy way.

With tender chunks of beef cooked in a rich tomato sauce, this goulash is bursting with flavour and will bring any dinner table to life.

The addition of paprika and red peppers gives the sauce an extra kick that will tantalize the taste buds, while the creamy mashed potatoes provide a perfect accompaniment.

Intimate dinner baked beef goulash

Whether it’s served as part of an intimate dinner for two or as a centrepiece for large family gatherings, this oven-baked beef goulash is sure to delight everyone involved!

Before You Begin Your Oven Baked Beef Goulash

By the time you read this, your fruit and vegetables should already be washed.

On the other hand, just in case they’re not…

Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.

NOTE: No oven-proof dish? No problem! Start your culinary creations on the hob, then pop them in an oven-safe vessel of foil and let that tasty meal bake to perfection.

What You Need in the Kitchen

Equipment:

Oven-proof dish (I Like Pyrex)
Tin foil
Hob-safe oven-proof casserole dish

Skill Level: Intermediate

Time: 70 minutes

Ingredients (Serves 2)

1 brown onion
1 tbsp cornflour
1 carrot
130g basmati rice
11g beef stock mix
200g Diced beef
1 red pepper
2 tsp smoked paprika
32g tomato paste
15ml Relish
100g sour cream

Nutritional Values for Your Oven-Baked Beef Goulash

Typical Values Per serving / Per 100g for uncooked ingredients
Energy (kcal) 637
Fat (g) 26
Saturated Fat (g) 13
Carbohydrate (g) 72
Sugars (g) 15
Protein (g) 30
Salt (g) 1

Let's get cooking

1. Time to prep

Get your oven ready to party – crank it up to 200°C and get the kettle boiling!
Now, take a large casserole dish with its matching lid for some hearty cooking.
Don’t forget that drizzle of oil over high heat; let’s make something delicious!

2. On the Hob

With a pinch of salt and two minutes to go, add diced beef to the hot dish – giving it that golden-browned finish.
Meanwhile, make your onions wedges and deseed the red peppers of all their pesky seeds – scraping it out with a teaspoon like you’re playing Operation.
Top, tail and peel those carrots too before roughly chopping them up for good measure!

3. Mix it Up

Stir in the cornflour, the tantalizingly-sliced onion wedges, an array of colourful pepper strips, diced carrots and smoky paprika and mix.
Add 450ml [800ml] boiled water to the beef stock mix and then stir in some tomato paste and Henderson’s Relish.
Raise the heat, bring to a boil and add a sprinkle of salt and pepper for an extra hint of flavour!

4. Time for the Oven

Simply cover the dish and pop it in the oven for one hour, or until you have a rich sauce flavour and succulent tender beef – this is your
oven-baked beef goulash
Once the goulash has had 30 min in the oven, reboil a kettle

5. Let's Get Together

Add the basmati rice to an oven-proof dish with a generous pinch of salt and 300ml [600ml] boiled water
Cover tightly with tin foil and put the dish in the oven for
25-30 min or until all the water has been absorbed and the rice is cooked.

6. Serve your Baked Beef Goulash With Rice And Sour Cream!

Serve the oven-baked beef goulash with the basmati rice to the side and dollop over the sour cream.
Let everyone dig in!

My Final Thoughts on the

This classic oven-baked beef goulash is sure to be a hit at the dinner table!

The robust flavour of the beef and the kick of paprika and red peppers make it a flavorful and comforting meal, while the light basmati rice provides the perfect accompaniment.

Whether it’s served after a romantic evening at home or taken on a family picnic, this oven-baked beef goulash is sure to bring smiles to all involved. So why not give it a try today – I promise you won’t regret it!

Let me know how you get on by leaving a comment below or get in touch via socials: Nicolette’s Twitter | Nicolette’s Instagram

Enjoy!

PS. YOU CAN FIND SOME MORE RECIPES HERE

The post Lovingly Baked Beef Goulash With Rice And Sour Cream appeared first on proGRO Nutrition.

Spinach & Chorizo Pasta Bake Recipe

Nicolette Grobler — Mon, 19 Dec 2022 06:48:00 +0000

The Spinach & Chorizo Pasta Bake is the perfect meal for a winter night.

The rich, spicy flavours of the chorizo pair perfectly with the earthy spinach, and the cheesy topping is the perfect finishing touch.

As a result, this dish is sure to please even the pickiest of eaters!

Wash all produce before using it! Moreover, your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.

Before You Begin Your Spinach & Chorizo Pasta Bake

What You Need in the Kitchen

Equipment:

Fine grater,
Rolling pin,
Saucepan,
Heat Source (ie. hob),
Oven

Skill Level: Basic

Time: 30 minutes

Ingredients (Serves 2)

200g conchiglie pasta
80g cheddar cheese
200g canned tomato
100g diced chorizo
50g soft cheese
120g spinach
1 garlic clove

Nutritional Values for the Spinach & Chorizo Pasta Bake

Typical Values Per serving for uncooked ingredients
Energy (kJ/kcal) 880
Fat (g) 42
Saturated Fat (g) 20
Carbohydrate (g) 85
Sugars (g) 14
Protein (g) 38
Salt (g) 4

Let's get cooking

1. Time to prep

Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a kettle
Peel and finely chop (or grate) the garlic

2. On the Hob

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat
Once hot, add the diced chorizo and cook for 3-4min or until beginning to crisp
Add the chopped garlic and cook for 1-2 min further

3. Cook the pasta

Meanwhile, add the conchiglie to a pot of boiled water with a large pinch of salt and bring to a boil over a high heat
Cook the conchiglie for 5-6 min
Tip: It doesn’t need to be fully cooked, as it will go in the oven later!
Once done, drain the conchiglie, reserving a cup of the starchy pasta water

4. Let's Get Together

Once the chorizo is beginning to crisp, add the tomato and soft cheese to the pan and give everything a good mix up
Wash the spinach, then add it to the pan with 100ml [180ml] of the starchy pasta water and mix everything together
Cook, covered, for 1-2 min or until the spinach has wilted –
this is your creamy tomato chorizo sauce
Grate the cheddar cheese

5. Oven Time

Add the cooked conchiglie to the creamy tomato chorizo sauce and stir it all together until the pasta is fully coated in the sauce
Season with a grind of black pepper
Next, transfer the mixture to an oven-proof dish and top it with the grated cheese
Put the dish in the oven for 10 min or until the cheese has melted and the pasta is bubbling – this is your conchiglie, spinach & chorizo pasta bake

6. Serve your spinach & chorizo pasta bake!

Serve your conchiglie, spinach & chorizo pasta bake
Enjoy!

My Final Thoughts on the spinach & chorizo pasta bake

Making this dish is really easy – and it’s packed with flavour. Furthermore, the combination of spinach and chorizo is a winner, and the pasta bake is perfect for a hearty winter meal. Give it a go!

Let me know how you get on by leaving a comment below or get in touch via socials: Nicolette’s Twitter | Nicolette’s Instagram

Enjoy!

PS. YOU CAN FIND SOME MORE RECIPES HERE

The post Spinach & Chorizo Pasta Bake Recipe appeared first on proGRO Nutrition.

Hearty Coronation Chicken Curry With Nigella Rice

Nicolette Grobler — Tue, 13 Dec 2022 06:45:00 +0000

Before You Begin Your Coronation Chicken Curry

Prepare to be whisked away on a journey of flavour with this delightful British classic: The coronation chicken curry with nigella rice!

Simmer chunks of succulent chicken in an indulgent, fragrant sauce made up of creamy richness and gentle spices – boosted with the sweetness of mango chutney and sultanas.

Serve atop fluffy steamed rice finished off with warming coriander leaves & crunchy flaked almonds for added texture… Delicious!

By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…

Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.

What You Need in the Kitchen

Equipment:

Garlic press,
Fine grater,
Rolling pin,
Saucepan,
Frying pan or wok,
Sieve,
Heat Source (ie. hob)

Skill Level: Basic

Time: 30 minutes

Ingredients (Serves 2)

Coriander 10g
Flaked almonds 15g
Fine green beans 160g
2 x British chicken breast portions
Chicken stock mix 11g
Natural yoghurt 80g
Basmati rice 130g
1 tsp ground turmeric
1 tbsp curry powder
Mango chutney 20g
1 tsp nigella seeds
2 x Garlic cloves
Sultanas 30g
1 x Brown onion

Butter, pepper, salt, vegetable oil

* You can choose to substitute the chicken breast with chicken thigh… I prefer the chicken breast

Nutritional Values for the Coronation Chicken Curry

Typical Values Per 100g | per serving for uncooked ingredients
Energy (kJ/kcal) 604 /138 | 2451/587
Fat (g) 2.1 | 8.6
Saturated Fat (g) 0.4 | 1.8
Carbohydrate (g) 20.1 | 81.4
Sugars (g) 6.6 | 26.7
Protein (g) 10.9 | 44.2
Salt (g) 0.43 | 1.76

Let's get cooking

1. Time to prep

Before you start cooking, take your chicken out of the fridge, open the packet and let it air.
Heat a pot with a lid with a drizzle of vegetable oil and a knob of butter over medium heat.
Once the butter has melted, add the nigella seeds and basmati rice and stir to fully coat the grains.

ATTENTION:
Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

2. Cook the Rice

Add 300ml [600ml] cold water to the pot and bring to a boil over high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked.
Once cooked, remove from the heat and keep covered until serving – this is your nigella rice

3. time for Onion & Garlic

Meanwhile, boil half a kettle.
Peel and finely slice the brown onion.
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over medium heat.
Once hot, add the sliced onion with a pinch of salt and cook for 10 min or until softened.
Once the onion has softened, chop the coriander finely, including the stalks (save some leaves for garnish!).
Peel and finely chop (or grate) the garlic.
Trim, then chop the green beans in half.

4. Move on to the chicken

Dissolve the chicken stock mix in 250ml of boiled water.
Add the sultanas and mango chutney to the stock and stir to combine – this is your mango stock.
Chop the chicken breast portions into bite-sized pieces.
Add the chopped garlic to the softened onion, increase the heat to medium-high and cook for a further 2 min.

5. Bring it all Together

Add the chopped chicken, ground turmeric, curry powder and a good grind of black pepper to the pan and cook for a further 5 min or until everything is coated in spice and the chicken is nearly cooked.
Add the mango stock and chopped green beans and then cook for a further 4-5 min until the chicken is cooked through (no pink meat!) and the stock has reduced by half.

6. Season & Serve your Coronation Chicken Curry!

Remove the pan from the heat and stir in the natural yoghurt and chopped coriander.
Taste and season with more salt and pepper if needed – this is your coronation chicken curry.
Fluff the nigella rice with a fork.
Serve the coronation chicken curry with the nigella rice and garnish with reserved coriander leaves.
Sprinkle over the flaked almonds.

My Final Thoughts on the Coronation Chicken Curry with Nigella rice

This dish is the perfect blend of flavours, textures and colours. Moreover, the coronation chicken provides a slight spice to the dish, while the rice adds a touch of sweetness.

Lastly, the coronation chicken curry is finished off with a sprinkle of green onions, providing a crunchy contrast to the soft chicken and rice.

This dish is perfect for any occasion, and as a result, is sure to be a crowd-pleaser!

Consequently, I hope you enjoy this Coronation Chicken Curry as much as I do.

Let me know how you get on by leaving a comment below or get in touch via socials: Nicolette’s Twitter | Nicolette’s Instagram

Enjoy!

PS. YOU CAN FIND SOME MORE RECIPES HERE

The post Hearty Coronation Chicken Curry With Nigella Rice appeared first on proGRO Nutrition.

Bulgogi Chicken Noodle Stir-Fry: Fancy Korean BBQ Chicken? This recipe is for you!

Nicolette Grobler — Mon, 28 Nov 2022 05:45:00 +0000

Before You Begin Your Bulgogi Chicken Stir Fry

Bulgogi Chicken (Bulgogi means “Fire Meat”) Noodle Stir-Fry is a fast easy meal that is particularly good after a great workout!

By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…

Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.

What You Need in the Kitchen

Equipment:

Garlic press,
Fine grater,
Rolling pin,
Saucepan,
Frying pan or wok,
Sieve,
Heat Source (ie. hob)

Skill Level: Basic

Time: 20 minutes

Ingredients (Serves 2)

Bell Pepper 1
Garlic Clove 1
Spring Onion 1
Lime 1
Salted Peanuts 25g
Green Beans 80g
Egg Noodle Nest 2
Bulgogi Sauce 100g
Soy Sauce 25ml
Diced Chicken Breast* 260g

* You can choose to substitute the chicken breast with 210g of chicken thigh… I prefer the chicken breast

Nutritional Values for the Chicken Bulgogi

Typical Values Per serving / Per 100g for uncooked ingredients

Energy (kJ/kcal) 579 /138
Fat (g) 2.8
Saturated Fat (g) 0.5
Carbohydrate (g) 17.3
Sugars (g) 5.8
Protein (g) 10.5
Salt (g) 1.0

Nutrition for uncooked ingredients based on a 2-portion serving Bulgogi Chicken Noodle recipe.

Let's get cooking

1. Time to prep

Halve your pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Trim and then thinly slice the spring onions.
Zest and cut the lime into wedges. Crush the peanuts using a rolling pin. (Top Tip: Pop them into a jiffy bag before crushing and cover with kitchen towel)
Trim the green beans and chop into thirds.

2. On the Hob

Bring a large saucepan of water to a boil with 1/4 tsp salt for the noodles.
Heat a splash of oil in a large frying pan or wok on medium to high heat.
Once hot, add the chicken and season with salt & pepper. Fry until golden brown on the outside, 5-6 minutes should be sufficient.

ATTENTION:
Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

3. Cook the Noodles for the Bulgogi Chicken Noodle Stir-Fry

In the meantime, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins is good.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.

4. Time for the Veggies

Add the pepper and green beans to the chicken pan. Stir-fry until they start to soften, 5-6 minutes or so.
Once the veggies have softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.
Stir-fry until everything’s piping hot and the chicken is cooked through, 1-2 minutes.
IMPORTANT:
The chicken is cooked when no longer pink in the middle.

5. Let's Get Together

Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.
Cook until piping hot, 1-2 minutes. Add a dash of water (trust your gut).

6. Serve your Bulgogi Chicken Noodle Stir Fry!

Plate the bulgogi chicken noodles, some people like deep bowls, my family prefer dish plates. Choice is yours.
Garnish with peanuts and spring onion, but remember to check for nut allergies with guests.
Serve with a lime wedge.

Enjoy!

My Final Thoughts on the Bulgogi Chicken Noodle Stir-Fry with Green Beans and Peanuts

You could easily bulk this recipe out (or make it vegetarian) with the substitution or addition of some diced tofu, or leave it as is for a lighter meal.

I sometimes serve mine with some egg-fried rice on the side, but you could just as easily toss the noodles and chicken through the sauce and serve everything together in one big bowl.

Whatever way you choose to eat it, I hope you enjoy this bulgogi chicken stir-fry as much as I do.

Let me know how you get on by leaving a comment below, or get in touch via socials: Nicolette’s Twitter | Nicolette’s Instagram

Enjoy!

PS. YOU CAN FIND SOME MORE RECIPES HERE

The post Bulgogi Chicken Noodle Stir-Fry: Fancy Korean BBQ Chicken? This recipe is for you! appeared first on proGRO Nutrition.

Ham and Butternut Squash Linguine Recipe | Ferociously Tasty, Franticly Simple.

Nicolette Grobler — Mon, 21 Nov 2022 05:45:00 +0000

Before you begin

This is a scrumptious ham and butternut squash linguine which is perfect for those cosy autumnal evenings. Furthermore, it offers 5 out of your 5 a day!

By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…

Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work, consequently you must not forget to wash them thoroughly when necessary.

What you need for this tasty Ham and Butternut Squash Linguine

Equipment:

Baking tray,
Saucepan,
Garlic press,
Colander,
Frying pan,
Kitchen paper,
Lid,
Aluminium foil

Skill Level: Basic

Time: 35-40 minutes

Ingredients (Serves x 2*)

Butternut Squash x 1

Red Onion x 1

Broccoli 80g

Garlic Clove x 1

Serrano Ham 3 slices

Linguine Pasta 180g

Chicken Stock Paste 10g

Creme Fraiche 150g

As well as reserved pasta water from the cooked pasta (125ml).

* These ingredients will be enough for two, alternatively you can just double it to serve four.

Nutritional Values

Typical Values Per serving / Per 100g for uncooked ingredients

Energy (kJ/kcal) 3209 /767 533 /127

Fat (g) 28.3 4.7

Sat. Fat (g) 16.0 2.6

Carbohydrate (g) 102.0 16.9

Sugars (g) 24.8 4.1

Protein(g) 28.4 4.7

Salt (g) 2.41 0.40

Nutrition for uncooked ingredients based on 2 portion recipe for ham and butternut squash linguine.

Lets get cooking

1. In the oven

Preheat your oven to 220°C / 200°C fan / gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer).
Cut into small 1cm chunks (the smaller they are the faster they cook!). Once done, pop onto a large baking tray.
Drizzle with oil, season with salt & pepper, then
toss to coat. Spread out in a single layer.
TIP: You may want to use 2 x baking trays.
When the oven is hot, roast on the top shelf of the oven until golden and tender, 25-30 mins. Turn
halfway through.

2. Time to prep

While the squash roasts, bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Halve, peel and thinly slice the red onion.
Cut the broccoli in half widthways.
Peel & grate the garlic (or use a garlic press).
Roughly tear the ham into large pieces.

3. Cook the Pasta for your Ham and Butternut Squash Linguine

So your pan of water is boiling, now add the linguine and bring back to the boil. Cook until tender, which should take around 12 mins.
Once cooked, reserve some of the pasta water, then drain in a colander and drop straight back into the pan.
Drizzle with oil and stir through in order stop it sticking together.

4. Veggie Time for the Ham and Butternut Squash Linguine

While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, lay the ham in the pan and fry until crisp, 2-3 mins each side, then transfer to a plate covered in kitchen paper and set aside.
Add a drizzle more oil to the pan, then add the onion. Stir-fry until softened, 4-5 mins.
Add the broccoli and stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan or cover in foil and cook until tender, another 2-3 mins.

5. Create that Dreamy Creamy Sauce

Once the broccoli is tender, remove the lid, stir in the garlic and cook for 30 secs.
Pour the reserved pasta water and chicken stock paste into the pan, then stir in the crème fraiche & ham.
Bring to a boil, then remove from the heat

6. Finish and Serve Your delicious Ham and Butternut Squash Linguine!

Add the cooked pasta and roasted butternut squash to the sauce.
Taste and add salt & pepper if needed. Add a splash of water if it’s a little thick.
Toss gently to coat, then serve your beautiful linguine in large bowls.

Enjoy!

My Final Thoughts on the Ham and Butternut Squash Linguine Recipe

This recipe comes in at just a pinch over 750 calories per serving. As a result this is not the most friendly recipe for those wanting to control calorie intake. However, I love it and I think it is worth sacrificing something else during the day to allow for this dish.

Overall, this ham and butternut squash linguine recipe is a delicious and easy way to get your daily dose of vegetables. The ham gives the dish a nice salty flavour while the broccoli provides a slight crunch. Consequently, I highly recommend trying out this recipe if you’re looking for an interesting new way to enjoy pasta night with your family or friends.

Try it out and let me know what you think in the comments below or connect with me on social media Nicolette’s Twitter | Nicolette’s Instagram

The post Ham and Butternut Squash Linguine Recipe | Ferociously Tasty, Franticly Simple. appeared first on proGRO Nutrition.

Ginger Chicken Stew 20 Minute Recipe | Tasty Garlic, Lime & Ginger Chicken with Spinach on a Bed of Basmati Rice

Nicolette Grobler — Mon, 14 Nov 2022 05:45:00 +0000

Before you begin

Your ginger chicken stew awaits!

By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…

Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.

What you need for the perfect ginger chicken stew

Equipment:

Kettle,
Frying pan,
Garlic press,
Fine grater,
Non-stick saucepan,
Sieve and lid.
Heat Source (ie. hob)

Skill Level: Basic

Time: 20-25 minutes

Ingredients

Basmati Rice 150g

Diced Chicken Breast 260g

Garlic Cloves 2

Lime 1/2

Ginger Puree 15g

Tomato Puree 30g

Coconut Milk 200ml

Chicken Stock Paste 10g

Baby Spinach 100g

Soy Sauce 15ml

Sugar for the Sauce 1 tsp

Water for the Sauce 75ml

Nutritional Values

Typical Values Per serving / Per 100g for uncooked ingredients

Energy (kJ/kcal) 2724 /651 659 /158

Fat (g) 20.8 / 5.0

Sat. Fat (g) 17.0 / 4.1

Carbohydrate (g) 70.7 / 17.1

Sugars (g) 7.0 / 1.7

Protein(g) 43.6 / 10.6

Salt (g) 3.24 / 0.78

Nutrition for uncooked ingredients based on 2 portion recipe for ginger chicken stew.

Lets get cooking

1. On the Hob

Boil a full kettle.
While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through (8-10 mins)

ATTENTION:
Wash your hands and equipment after handling raw
chicken and its packaging. The chicken is cooked when no longer pink in the middle.

2. Time to prep

While the ginger chicken cooks, peel and grate the garlic (or use a garlic press).
Zest and halve the lime.

3. Cook the Rice for the Ginger Chicken Stew

Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.
Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until
ready to serve.

4. Simmer & Spice the Chicken Stew

Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
Next, pour in the coconut milk, chicken stock paste, sugar and water for the sauce, then stir together.
Bring to a boil, then lower the heat and simmer until the sauce has thickened. (4-5 min).

5. Add the Spinach

Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
Taste and add more lime if needed and add a splash more water if it’s a bit too thick.

6. Serve your Ginger Chicken Stew

Share the rice between your bowls and spoon the chicken stew on top.
Finish with a sprinkling of lime zest.

Enjoy!

My Final Thoughts on the Garlic, Lime & Ginger Chicken Stew recipe

This recipe is a great way to get your dinner started off on the right foot. Not only does it taste delicious, but you know that a healthy home-cooked meal is better than any fast food or junk food. Moreover, it’s simple and easy too!

All of the ingredients in this ginger chicken stew play well together. As a result, even if we’re talking about my dad who doesn’t really care much for spice – he still loves this dish. As long as there are enough flavours coming through in abundance without being overwhelming at all, it works.

I’ve never had anyone complain yet.

Try it out and let me know what you think in the comments below or connect with me on social media Nicolette’s Twitter | Nicolette’s Instagram

The post Ginger Chicken Stew 20 Minute Recipe | Tasty Garlic, Lime & Ginger Chicken with Spinach on a Bed of Basmati Rice appeared first on proGRO Nutrition.