Spring chicken in a pot

Healthy spring recipe for 4 people, takes only 45 mins; recipe has olive oil, onion, chicken thigh, new potato, vegetable stock, broccoli, spring green, petits pois, spring onion and pesto.

Spring chicken in a pot

Spring chicken in a pot

Recipe by Chef Soomro Course: Healthy spring


Prep time

20 mins


  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 onion, chopped
  • Vegetable Stock: 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • Spring Onion: bunch spring onion, sliced
  • Pesto: 2 tbsp pesto
  • New Potato: 300g small new potato
  • Broccoli: 350g broccoli, cut into small florets
  • Spring Green: 350g spring green, shredded
  • Petits Pois: 140g petits pois
  • Chicken Thigh: 500g boneless, skinless chicken thigh


  1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
  2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.