Sarah Butler: My one-pan chicken and brown bread will be your go-to recipes on busy weeks

Sarah Butler's family recipes for busy weeks

This week, I’m sharing two of my favourite go-to recipes. I make these most weeks to save me in those “Mam, I’m hungry” panics.

Having either of these made brings me such peace of mind during the midweek madness when dinner is still an hour away, or the kids need something to fuel them before sports training.

I first came across the all-in-one chicken, veggie and rice recipe when my daughter, who plays rugby, came home from training with a little pot of it. Her coaches had been teaching the team about nutrition and the best foods for recovery after training.

Naturally, the next day I was off to the supermarket to get everything I needed to recreate it.

Now, I make it regularly and keep a batch in the fridge so the kids can grab a portion before or after training. Great hot or cold, it’s brilliant for adults too, perfect for a quick lunch on the go or a midweek dinner.

I called the second recipe ‘restaurant brown bread’ because I wanted to recreate the kind of delicious bread you get in a nice restaurant.

This version comes pretty close. It’s packed with wholesome, nourishing ingredients and is incredibly satisfying. It’s gorgeous with eggs for breakfast, as the base for an open sandwich at lunchtime, or simply with jam and a cuppa.

It disappears quickly in our house, gone in a day, so I always bake two loaves.

All-in-One Chicken,Veggies and Rice

recipe by:Sarah Butler

High in protein, balanced carbs and packed with veggies. This is my go-to dinner to make early in the week. This is a really easy recipe to make, quick and wholesome for family meals!

Servings

4

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Main

Ingredients

• 40g butter

• 4 tbsp olive oil

• 4 chicken breasts, cut into small cubes

• 2 tbsp Italian seasoning

• Salt and pepper, to taste

• 200g rice

• 1 red onion, diced

• 1 clove garlic, minced

• 1 red pepper, diced

• 1 green pepper, diced

• 1 yellow pepper, diced

• 1 carrot, diced1

• handful frozen peas

• Handful of fresh herbs, chopped (parsley and basil work well)

• 20g pine nuts

Method

1. Cook the rice according to the packet instructions, then drain and set aside.

2. In a bowl, mix the chicken with 1 tablespoon of Italian seasoning and a little salt and pepper.

3. Heat half the butter and half the oil in a large frying pan over medium heat.

4. Add the chicken and cook for 7–8 minutes, until golden and cooked through, then remove and set aside.

5. Add the remaining butter and oil to the pan. Sauté the onion, peppers and carrot for 4–5minutes until softened.

6. Stir in the garlic and cook for another 1–2 minutes.

7. Return the chicken and rice to the pan and combine well with the vegetables.

8. Add the frozen peas and cook for 1 minute until heated through.

9. Toss in the pine nuts before serving and garnish with fresh herbs.

10. Season to taste with salt and pepper and serve warm.

 

Sarah's secret

Use up any leftover vegetables in the fridge and make this recipe to help reduce food waste ahead of your weekly food shop.

This recipe works with most veggies so use whatever you have!

Restaurant Brown Bread

recipe by:Sarah Butler

This wholesome loaf brings together hearty wholemeal flour, fibre-rich grains, and seeds to create a rustic bread that’s as good for you as it is delicious.

Preparation Time

 10 mins

Cooking Time

 1 hours 20 mins

Total Time

 1 hours 30 mins

Course

 Baking

Ingredients

• Dry ingredients

• 150g self-raising flour, sieved

• 270g coarse wholemeal flour

• ½ tsp bread soda

• 1 tsp baking powder

• ½ tsp salt

• 50g caster sugar

• 2 tbsp bran

• 2 tbsp flaxseed

• 2 tbsp wheatgerm

• 2 tbsp oats

• 1 tbsp almond flour

• Wet ingredients

• 25g butter

• 3 tbsp treacle

• 500ml buttermilk

• 1 egg

Method

1. Preheat the oven to 190°C/170°C fan/Gas 5. Grease and line a 2lb loaf tin. In a large bowl, combine all the dry ingredients.

2. Melt the butter and treacle together in a small saucepan. In a jug, whisk the buttermilk and egg, then stir in the melted butter and treacle.

3. Pour half of the wet mixture into the dry ingredients and mix gently with a wooden spoon without overworking. Add the remaining wet mixture and stir to form a thick, porridge-like batter.

4. Spoon the mixture into the prepared loaf tin and smooth the top. Bake for 50 minutes, then cover loosely with foil to prevent the crust from hardening.Continue baking for another 30 minutes.

5. Turn the loaf out onto a wire rack and cover with a clean tea towel to cool.

Sarah's Secret

For an extra rustic finish, sprinkle a few oats on top before baking. This bread also freezes beautifully, just slice and wrap well so you can enjoy a piece whenever you like.