Another fabulous one pot dish – the combination of shredded chicken with spinach and peas in a creamy sauce is perfect for fuss free suppers. You can vary the vegetables according to what you have available.

Creamy Chicken & Veggie One Pot



Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes


What’s Good About It?

A simple nourishing dish packed with protein and vegetables making it low carb but incredibly filling. Serve with a mixed salad for a simple family dish. This can also be frozen.



  1. Cut the chicken breasts in half lengthways or quarters if large. Place the chicken breasts and chicken stock in a large casserole / pan. Bring to the boil then reduce the heat to a gentle simmer, cover and cook for 10 minutes.
  2. Add the butterbeans, green chiles, Tabasco sauce, onion powder, garlic salt into the pan and stir well.
  3. Mix in the dairy free cream cheese, spinach and peas. Cover and simmer for 3-4 minutes,.
  4. Mix the cornflour with the water to create a smooth paste. Add to the pan and stir to thicken the sauce.
  5. Season with black pepper, Serve with a little grated dairy free cheese (or regular cheese) on top if wished .


Nutrition per serving 329kcal, Fat 10.2g, Carbohydrates 23.6g, Protein 32.2g

Did You Know?

You can add other vegetables according to what you have available – canned sweetcorn is another easy option.

Serves 4


4 boneless skinless chicken breasts

400ml chicken stock

1 can of butterbeans, drained

2tbsp sliced green jalapenos (from a jar, drained)

1 teaspoon Tabasco sauce (red or green)

1/2 tsp onion powder

¼ tsp garlic salt

150g dairy free cream cheese (or use regular cream cheese)

250g bag of spinach leaves

200g frozen peas

1 tbsp cornflour

1-2 tbsp water

Black pepper to taste

Grated parmesan or dairy free cheese to serve, optional