The Hollie’s Chicken and Mushroom Stroganoff #Recipe

Briony Wilson
23rd July 2020

Serves 2 – A tasty midweek meal. The pesto mash is a delicious addition. Endorsed by My Time for Change by Emma Wilson Fitness

Preheat the oven to 180c / gas mark 4

Cut the potatoes into 2cm cubes

Boil the potatoes with a pinch of salt for 15-20 mins

Crush the garlic and dice the onion

Roughly chop the kale and thinly slice the mushrooms

Dice the chicken breasts into bitesize pieces

Heat a pan with 1 teaspoon coconut oil

Cook the garlic & onions for 3 minutes

Add the chicken and cook for 5 minutes until golden brown

Add the mushrooms and cook for 3 mins

Then add the coconut cream, dijon mustard, tomato paste and season with salt & pepper

Cook for 5-10 minutes until sauce has thickened

Place the kale on a baking tray with 2 tsp of coconut oil

Cook in oven for 5 minutes until crispy

Drain the potatoes and lightly crush with a fork

Stir in the pesto and season with salt & pepper

Lightly stir in the crispy kale

Serve the stroganoff & pesto mash with crispy kale

Recipe Info

Serves

2

Ingredients

2 x chicken breast
120g mushrooms
1 brown onion
200g baby white potatoes
2 garlic cloves
2 tbsp tomato paste
2 tbsp pesto
1 bag kale
2 tsp dijon mustard
150ml creamed coconut
Himalayan pink salt
Black pepper
Coconut oil

Equipment