Chicken Dinner

A Sunday type dinner

Tasty with roasties
A mushroom based gravy
Made in the usual quick timeframe
Though you will be quite busy

(Made and tested 10 times)
2 Servings


  • Potatoes (2 med)
  • Parsnips (2)
  • Chicken Breast (300g approx)
  • Oil (2 Tbs)
  • Mushrooms (200g)
  • Sage (1 Tsp)
  • Thyme (1/2 Tsp)
  • Nutritional Yeast (1 Tbs)
  • Low Sodium Stock (2 cups/500ml)
  • Red Wine (1/2 cup/125ml)
  • Peas (1 cup)
  • Frozen Yorkshire Puddings (4/6)


Boil a kettle and pour into a saucepan and keep it bubbling
Heat up oven to 200C
Chop up 2 medium potatoes and 2 parsnips into roastie size
Add potato and parsnip to the saucepan and boil for five minutes
Put 2 Tbsp of oil in a large bowl and add 1 Tsp of celery salt
Add the par boiled potato and parsnip to the bowl and nix around to coat them
Place potato and parsnip in a tray and place in the oven for 30 minutes
Flatten out 300g(approx) of chicken breast
Lightly oil a large frying pan and heat up
Add chicken and brown on one side
Flip chicken over cover the frying pan and cook on low for 10 minutes
Put a little oil in a saucepan and heat up
Chop one medium onion and add to the pan
Finely chop 200g of mushrooms and add to the pan
Add 1 Tsp of sage and thyme
Add 1Tsp of nutritional yeast
Boil a kettle and make 2 cups of low sodium stock
Add stock to the saucepan
Add 1/2 cup of red wine
After the ten minutes take the chicken off the heat and leave inside th covered frying pan
Place 1 cup of peas in a saucepan and heat up
Blend or hand blend the mushroom and onion gravy mix
After the 30 minutes in the oven add 4/6 frozen yorkshire puddings to the roasties and cook for another five minutes
Then just add everything to plates

Daily Combinations

Beans on Toast



Vitals - Vegetarian

Red Pepper

Red Lentils
Sweet Potato
Rice Bran Oil
Quorn Pieces
Wholemeal Bread
Nutritional Yeast
Baked Beans

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