Sarah Butler: My one-pan chicken and brown bread will be your go-to recipes on busy weeks
This week, I’m sharing two of my favourite go-to recipes. I make these most weeks to save me in those “Mam, I’m hungry” panics.Having either of these made brings me such peace of mind during the midweek madness when dinner is still an hour away, or the kids need something to fuel them before sports training.I first came across the all-in-one chicken, veggie and rice recipe when my daughter, who plays rugby, came home from training with a little pot of it. Her coaches had been teaching the team about nutrition and the best foods for recovery after training.Naturally, the next day I was off to the supermarket to get everything I needed to recreate it.Now, I make it regularly and keep a batch in the fridge so the kids can grab a portion before or after training. Great hot or cold, it’s brilliant for adults too, perfect for a quick lunch on the go or a midweek dinner.I called the second recipe ‘restaurant brown bread’ because I wanted to recreate the kind of delicious bread you get in a nice restaurant.This version comes pretty close. It’s packed with wholesome, nourishing ingredients and is incredibly satisfying. It’s gorgeous with eggs for breakfast, as the base for an open sandwich at lunchtime, or simply with jam and a cuppa.It disappears quickly in our house, gone in a day, so I always bake two loaves.All-in-One Chicken,Veggies and RiceHigh in protein, balanced carbs and packed with veggies. This is my go-to dinner to make early in the week. This is a really easy recipe to make, quick and wholesome for family meals! Preparation Time 10 minsIngredients40g butter4 tbsp olive oil4 chicken breasts, cut into small cubes2 tbsp Italian seasoningSalt and pepper, to taste200g rice1 red onion, diced1 clove garlic, minced1 red pepper, diced1 green pepper, diced1 yellow pepper, diced1 carrot, diced1handful frozen peasHandful of fresh herbs, chopped (parsley and basil work well)20g pine nutsMethodCook the rice according to the packet instructions, then drain and set aside.In a bowl, mix the chicken with 1 tablespoon of Italian seasoning and a little salt and pepper.Heat half the butter and half the oil in a large frying pan over medium heat.Add the chicken and cook for 7–8 minutes, until golden and cooked through, then remove and set aside.Add the remaining butter and oil to the pan. Sauté the onion, peppers and carrot for 4–5minutes until softened.Stir in the garlic and cook for another 1–2 minutes.Return the chicken and rice to the pan and combine well with the vegetables.Add the frozen peas and cook for 1 minute until heated through.Toss in the pine nuts before serving and garnish with fresh herbs.Season to taste with salt and pepper and serve warm. Sarah's secret Use up any leftover vegetables in the fridge and make this recipe to help reduce food waste ahead of your weekly food shop.This recipe works with most veggies so use whatever you have!Restaurant Brown BreadThis wholesome loaf brings together hearty wholemeal flour, fibre-rich grains, and seeds to create a rustic bread that’s as good for you as it is delicious. Preparation Time 10 minsCooking Time 1 hours 20 minsTotal Time 1 hours 30 minsIngredientsDry ingredients150g self-raising flour, sieved270g coarse wholemeal flour½ tsp bread soda1 tsp baking powder½ tsp salt50g caster sugar2 tbsp bran2 tbsp flaxseed2 tbsp wheatgerm2 tbsp oats1 tbsp almond flourWet ingredients25g butter3 tbsp treacle500ml buttermilk1 eggMethodPreheat the oven to 190°C/170°C fan/Gas 5. Grease and line a 2lb loaf tin. In a large bowl, combine all the dry ingredients.Melt the butter and treacle together in a small saucepan. In a jug, whisk the buttermilk and egg, then stir in the melted butter and treacle.Pour half of the wet mixture into the dry ingredients and mix gently with a wooden spoon without overworking. Add the remaining wet mixture and stir to form a thick, porridge-like batter.Spoon the mixture into the prepared loaf tin and smooth the top. Bake for 50 minutes, then cover loosely with foil to prevent the crust from hardening.Continue baking for another 30 minutes.Turn the loaf out onto a wire rack and cover with a clean tea towel to cool.Sarah's Secret For an extra rustic finish, sprinkle a few oats on top before baking. This bread also freezes beautifully, just slice and wrap well so you can enjoy a piece whenever you like.
