Ingredients
50g cooked chicken breast, diced
25g butternut squash, diced
25g spinach, roughly chopped
100g cooked rice
10g Parmesan, grated
175ml low salt chicken stock
Squeeze of lemon juice
50g onion, finely chopped
1 clove garlic, crushed
1 tbsp sunflower oil
Method
- Heat the oil in a saucepan.
- Add the onion and garlic and fry for 2 mins.
- Add the butternut squash and stock. Cover and simmer for 5 minutes.
- Add the chicken, spinach, rice and stir over the heat until the spinach is wilted.
- Add the Parmesan and lemon juice.
- Blend for desired consistency.
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