Don’t let this meal put you off before you give a go, just because it contains porridge. If you haven’t tried savoury porridge yet then let me tell you, you are missing out! So I’m lending you a hand, you will love this introduction to it. It is simple and packed full of flavour. Using porridge in main meals is a fabulous way to get a serving of grains into a meal and to switch it up from the usuall rice, pasta or bread. This meal is super quick because I am a big fan of spending as minimal time in the kitchen as possible after a long day and is packed full of nutrients. Have fun experimenting with porridge, I would love to know what you think about it after you have given it a go!
Serves 2, DF, NS
300g chicken breast
1 small head of brocolli
1 cup of peas (frozen is fine)
1 cup of baby spinach
3 tbspn miso paste
1 tbspn peanut butter
1 tspn tamari
1 tspn olive oil
3/4 cup rolled oats
zest of half a lemon
chilli flakes (to liking)
1 cup chicken stock
1/2 cup water
- Marinade chicken in miso satay by combining the miso paste, peanut butter and olive oil. Let chicken marinade for 30 minutes.
- Once marinaded, preheat oven to 190c. Place chicken on a tray lined with baking paper and bake in oven for 20-30 minutes, until cooked through.
- While the chicken is cooking, place the rolled oats, chicken stock, water, lemon zest, chilli flakes (to your liking) and soy sauce into a saucepan on the stovetop on medium heat. Bring to a boil and reduce heat to a low simmer until the oats are almost ready.
- Add the peas and spinach to the oats mixture and stir in until the peas are cooked and the spinach has wilted. Take the saucepan off the heat to stop the oat mixture from sticking.
- Meanwhile cook the broccoli to your liking.
- Serve up the porridge, broccoli and chicken to your plate, and enjoy!!
- You can make this recipe low gluten for those who are intolerant by purchasing a low gluten oats.
- You can substitute the tamari for soy sauce if you prefer the taste.