This post is sponsored by Coles
I like to do my grocery shopping on a Sunday so I have fresh fruit and vegetables ready for dinner and school lunches through the week… and because I rarely have time on weekdays to take timeout to do a full shop. I purchase all our fresh meat, fruit and vegetables from the supermarket. Keep reading further for an easy one dish dinner idea.
Coles have a great selection of fresh seasonal fruit and vegetables, conveniently always having what is needed so there is no need to rush around to other stores. They currently have in season, potatoes, swedes, sweet potatoes, kale, spinach, cabbage, mushrooms, turnips, tangelos, grapefruit and lemons.
When I come home from the store I give the fruit and vegetables a good rinse. It’s important to give them a wash to ensure they are clean and safe to eat. I fill my sink up with water and place most fruit and vegetables (I don’t wash mushrooms) in the sink, leaving them in there until I have finished unpacking the rest of the groceries. I then pick each one up, give it another rinse under running water and place on a teatowel next to the sink to dry.
Once dry I cut up most of the fruit and vegetables and store in my fridge. I pre-cut our fruit and veg because I find this saves me time when I am cooking dinner and when we are feeling peckish we can easily eat some watermelon, or vegetable sticks rather than picking up a sugary treat.
One surprising fact that many don’t realise, is that you shouldn’t keep your potatoes in the fridge, you should store them in a cool, dry and dark place. I keep mine in the bottom of our pantry. This will help them stay fresh longer.
We love potatoes, mashed, as chips or roasted, they are quick and easy to prepare and the kids love it, so I usually cook them up often for dinner. One of my son’s favourite dinners is my quick and easy Roast Vegetables with Chicken. I make it using a selection seasonal fresh vegetables like potatoes, corn, garlic, pumpkin, capsicum, onion, brocolli, zucchini and cauliflower. However, you don’t need to limit it to this, you can also use sweet pototo, brussel sprouts, eggplant, squash etc.
One Dish Dinners – Fresh Roast vegetables with Chicken
I usually start by peeling the potatoes and cooking them in the saucepan before roasting in the oven. This technique makes the potatoes soft and fluffy on the inside and crispy on the outside.
Cover potatoes with water in saucepan, bring to the boil and cook for 10-15 minutes or until potatoes are just soft. Drain, place back into saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.
Meanwhile, slice breast of chicken into 3 pieces, then add corn and chop up the fresh vegetables. Usually by the time I have finished this the potatoes will be ready to add to the dish.
The beauty of this recipe is it can be made in the one dish. However, we are a family of 5 so I usually make it using 2 dishes, but on this occassion I only needed to serve four which fits perfectly in one casserole dish and less washing up!
Drizzle olive oil over chicken and vegetables then season with french onion soup, you could simply use salt and pepper if you prefer.
Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes to brown vegetables. My son prefers I cook it with the foil off, as he really likes the brocolli crisp, I cook it for 30 minutes, any longer and the chicken will dry out.
I love one dish dinners, less to wash up!
Pumpkin, basil and pine nut risotto – Create a delicious winter warmer with this pumpkin, basil and pine nut risotto, view recipe here.
White Choc and Raspberry Croissant Pudding – Impress your family with this deliciously gooey white choc and raspberry croissant pudding, view recipe here.
Easy Roast Vegetables with Chicken
- 3 chicken breasts
- 4 potatoes
- 4 corn cobetts
- 1/2 capsicum
- 1 zucchini
- 1 carrot
- 1/2 brocolli
- 1/4 cauliflour
- 4 pieces pumpkin
- 1 onion
- 1/2 packet french onion soup
- Olive oil
- Preheat oven to 180C
- Cover potatoes with water in saucepan, bring to the boil and cook for 10-15 minutes or until potatoes are just soft.
- Slice each chicken breast into 3 pieces, add to large casserole dish.
- Place corn into dish.
- Chop remaining vegetables into chunks, ensuring you have enough for each required serving.
- When potatoes are ready drain potatoes, place back into saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.
- Add potatoes to casserole dish.
- Drizzle olive oil over chicken and vegetables.
- Season with french onion soup or you could simply use salt and pepper if you prefer.
- Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes or until all vegetables are cooked through. OR for a crispy dish, cook dish for 30 minutes with no foil, do not cook any longer or the chicken will dry out.
By Kat – The Organised Housewife