Your Weekly Feed # 14

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How was your weekend?  We are back in Sydney after a few days in the tropical North, a bit of a climate shock going both ways for us but a little sniff of summer did wonders and now it does feel, dare I say it, that there is a little bit of spring in the air?

Kim & I really hope that you are finding Your Weekly Feed useful and helping keep those “what’s for dinner tonight?” questions at bay.  We have launched a dedicated Facebook page just for Your Weekly Feed (click here) if you would like to start following. It’s where we will share lots of the mid week meal love that’s been linked up to Your Weekly Feed.

Last week we were lucky enough to have some lovely meals linked up but I can never go past these flavours or a risotto so had to pick My Brown Paper Packages Leek, Lemon Pea & Prosciutto Risotto as one of my faves.

My-Leek-Lemon-Pea-Prosciutto-Risotto-Recipe

My lovely co-host Kim at Land of Zonkt took me back to my childhood with her Tuna Rice Pie, I  have fond memories of a similar one my Aunt made and you can hide all sorts of veggies in it as well!

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My contribution this week is Lime Mustard Chicken with sweet potato mash and greens, it’s pretty quick and easy, healthy, lowish in carbs, gluten free and has a bit of zest for taste.  I cook the chicken in a grill pan but on the BBQ or under the grill also works well just depends on how you feel about cleaning afterwards really!

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Recipe is for 4 adults so just change the number of chicken breasts you need, my girls only eat half a big one each (if yours don’t like mustard just don’t put their piece in the marinade and squeeze some lime on it at the end).

Lime Mustard Chicken with sweet potato mash & greens

Ingredients

  • 4 chicken breasts
  • 2 lines
  • 3 Tbsp olive oil
  • 4 Tbsp whole grain mustard
  • 2 sweet potatoes, roughly chopped
  • 2 C baby spinach
  • 1 C beans, topped & tailed
  • 1 broccoli cut into florets

Instructions

  1. Mix 2 Tbsp olive oil, the wholegrain mustard and the juice and zest of 1 lime together to make a marinade. Put the chicken in a dish and pour over marinade, cover and refrigerate for 3 hours or overnight if possible (don't worry if you can do this it just adds to the flavour if you can).
  2. Make the sweet potato mash either by boiling and mashing or in the Thermomix with 100 g water 100 C / speed 2/ 18 minutes, once cooked insert the butterfly and mash on speed 3 / 6 seconds.
  3. While the sweet potato is cooking put the remainder of the olive oil in the grill pan and heat, put the chicken in the pan and cook through (will take about 15 minutes depending on the size of the breasts, turning a couple of times.
  4. Steam, boil or microwave the broccoli and green beans
  5. Cut the remaining lime into quarters and 5 minutes before the end of the chicken cooking time place in the grill pan with the chicken, flesh side down to caramelise a bit
  6. Divide the baby spinach between the plates and top with the broccoli and beans, serve up the sweet potato and top with the chicken, squeeze the extra lime over everything and enjoy.
https://www.boiledeggsandsoldiers.com/2015/08/your-weekly-feed-14/

Kim also has her picks of the week and a delicious meal so please pop on over to the Land of Zonkt to check out what’s cooking there.

Now it’s your turn, please send through a recipe or link up one or two of your own as we’d love to see and sharing the dinner ideas around helps us all out of the daily grind doesn’t it?????

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13 comments on “Your Weekly Feed # 14

  1. Kim @ Land of Zonkt
    August 2, 2015 at 7:28 pm

    Oh, aren’t you gorgeous!
    Glad you enjoyed my Rice Pie, my daughters favourite she asks for it all the time!
    Your chicken looks so delicious hun. Cant wait to hang out next week. xx

    • Vicki
      August 3, 2015 at 9:06 pm

      I know only a few days to go, so exciting! x

  2. Malinda @mybrownpaperpackages
    August 2, 2015 at 8:50 pm

    Thanks for the mention, that risotto really does rock your socks! Have a great week!

    • Vicki
      August 3, 2015 at 9:07 pm

      My pleasure I really love all those flavours together. x

  3. Lauren @ Create Bake Make
    August 4, 2015 at 8:11 am

    Gosh that Chicken looks good, will be making it very soon. Thanks for hosting x

    • Vicki
      August 4, 2015 at 9:20 am

      Thank you, it’s quick and easy which is what I like! Thanks so much for linking up too. x

  4. Kirralee @ Escape With Kids
    August 4, 2015 at 2:52 pm

    Oh my goodness I’m feeling like a massive underachiever reading this! Last night was a roast chicken from Coles after we got home from doing the grocery shopping! Love the inspiration though 🙂

    • Vicki
      August 4, 2015 at 11:31 pm

      Oh no, don’t feel like an under achiever – I haven’t made any yet just thought about it!

  5. Sammie @ The Annoyed Thyroid
    August 4, 2015 at 10:14 pm

    That chicken looks delicious and Kim’s Rice Pie has been on my To-Make list for quite some times. Now that I’m back in my groove, I’m looking forward to getting back on the Weekly Feed Wagon and linking up next week! I hate missing out on all the deliciousness!

    • Vicki
      August 4, 2015 at 11:39 pm

      Thanks Sammie can’t wait to see what you cook up. See you next week too! x

  6. Shannon@ mytwomorrows
    August 8, 2015 at 9:34 pm

    Malinda’s risotto looks divine, as does your chicken. I really need to get more adventurous. We tend to eat what the kids eat… Boring and bland most of the time! But as they get order were able to introduce some new things! Xx

    • Vicki
      August 9, 2015 at 8:40 pm

      I do feel for my kids I make them eat all my experiments and my youngest is soooo fussy! She loves it when I make what she calls “kid food!”x

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