40 Minute Sunshine Noodles
We all strive to eat well and be mindful about our nutrition. When it comes to our children we know that providing them with a balanced and healthy diet is essential for their development and establishing healthy food habits for life.
It is very easy to opt for fast meal choices that come out of a packet or jar when you don’t have much time. As a working parent I have limited time but don’t want to let that stop me from providing baby girl and I with a nutritious diet (bulk cooking #majorkey) so I thought I would share a fast and tasty recipe which is perfect for summer and can be adapted to your needs. It takes almost 40 minutes from start to finish so can be done after work/ school. I try not to use processed seasoning but added a vegetable stock cube or it would have been bland.
Chicken portions (I used breasts), Garlic, Ginger, 1 large onion, Broccoli, Butternut squash, Noodles, Sweet corn, Bay leaves, Black pepper, Lemon, Olive oil, 1 vegetable stock cube, Paprika, Salt to taste.
- Wash chicken with lemon and salt
- Thinly slice chicken breasts for faster cooking and poke them with a knife if you are seasoning just before you cook.
- Squeeze half a lemon on chicken then add:
- 1 large garlic clove
- A good shake of paprika
- A generous sprinkle of black pepper
- A good chunk of grated ginger (you can use powdered but fresh is better).
- Rub the seasoning on the chicken thoroughly.
Lay the chicken in oven tray/ Pyrex dish oven, drizzle with a little olive oil and cook at 200 degrees for 30 min, turn the chicken over halfway through cooking. Pour some of the chicken stock in a cup to use in stir fry.
Whilst chicken is in the oven chop the following:
1 large onion
2 large garlic cloves
As much ginger as you like
Thinly slice butternut squash
Place some oil in a large pan or heavy wok if you have one add 3 large bay leaves, warm oil slightly on medium heat add garlic. When garlic starts to soften add onions and fry until they are thoroughly cooked and look clear. Add a vegetable stock cube, black pepper and salt to taste, Himalayan if you have it.
Add butternut squash, broccoli and pepper. Stir everything add chicken stock. Cook until desired finish, some like it crunchy, some softer #dowhatyoufeel.
Throw in a small tin of sweetcorn, stir through add some coriander (cilantro) if you like.
Boil some water in a pot with some salt. Add noodles, turn fire off stir noodles until they soften, al dente is best. Drain the water. Add stir fried veggies pour a little olive oil stir thoroughly.
Take chicken out of the oven, serve and enjoy!
In the comments below let us know if you try this recipe and what you think? Also what do you cook in a hurry?