ILLALANGI PESTO AND CORIANDER CHICKEN August 08 2015

INGREDIENTS

  • 1 large brown onion, sliced
  • 800gms chicken thigh fillets, cut fairly thick
  • 4 tbs of Illalangi rocket, parmesan pesto
  • 30- 50gms of fresh coriander
  • Mushrooms
  • Cauliflower
  • Sweet potato
  • Carrot
  • Illalangi extra virgin olive oil, for frying


METHOD

  1. Fry onion and chicken in pan until chicken is almost cooked through
  2. Add Illalangi rocket and Parmesan pesto and 200mL of water, stir until combined.
  3. Add vegetables and top with fresh coriander, stir and cook until vegetables are tender.
  4. Serve with cooked rice sticks.

Note: you can use a selection of vegetables.