Creamy Umami Chicken & Veggie Bowl

The first recipe from the CYD Kitchen 🤍

If there was going to be a first recipe in the CYD Kitchen, it probably had to be this one.

I make this all the time. It's simple, full of veggies, ridiculously adaptable and one of those meals that doesn't really need a recipe — which is convenient, because I rarely measure anything. 😂

I usually make mine with chicken thighs because I find them much tastier than chicken breast, but I've also made it with beef, lamb and venison mince. You could easily use turkey or pork, too, or leave the meat out altogether for a veggie version.

The vegetables aren't set in stone either. This is my usual combination, but it's very much a use what you've got recipe.

What you'll need

For the veggie base:

• A good knob of butter
• Minced garlic — or fresh garlic cloves if you're less lazy than me 😂
• Onion or shallot
• Capsicum
• Zucchini
• Broccolini
• Asparagus
• Mushrooms
• Spring onion, optional
• Fresh tomato, optional
• Herbamare or your favourite salt, to taste

Choose your protein:

• Chicken thighs, cut into small pieces
  or
• Beef, lamb or venison mince

Turkey or pork would work beautifully too.

For a vegetarian version, simply leave the meat out and load it up with extra veggies.

To finish:

• A splash of cream
• Mingle Umami Mushroom Gravy
• Feta or parmesan, optional

The secret is in the chopping

This is probably my biggest tip for this recipe:

Cut your veggies small.

You don't want huge pieces of zucchini or capsicum dominating one bite. Cutting everything into smaller pieces means every spoonful gets a bit of everything — veggies, protein, creamy sauce and all that lovely umami flavour.

It makes such a difference.

How I make it

Melt a good knob of butter in a large frying pan and add the garlic and chopped onion or shallot.

Add your chopped vegetables and season with Herbamare.

Cook them until they've just started to soften, but don't cook them to death. I still like my veggies to have some texture.

Add your chicken or mince and continue cooking until the protein is cooked through.

Towards the end, add a splash of cream and Mingle Umami Mushroom Gravy. Stir everything together and let it cook for another couple of minutes until you've got a lovely creamy, savoury coating over everything.

That's it.

Spoon it into a bowl and eat it exactly as it is, or crumble some feta over the top. Parmesan is delicious too.

Make it your own

This isn't one of those recipes where you need exactly 127 g of zucchini and half a capsicum.

Use what's in your fridge.

Add more mushrooms if you love them. Skip the asparagus if you don't have any. Throw in some tomato or spring onion. Change the protein. Leave the meat out altogether.

And as for the cream and gravy? Start with a little, stir it through, taste it and add more if you think it needs it.

That's pretty much how I cook anyway.

Measure with your heart. 😂

From The Nourished Pantry

I use Mingle Umami Mushroom Gravy in this recipe. It's what gives the creamy sauce that beautiful savoury, mushroomy depth and turns a pan full of meat and veggies into something I genuinely look forward to eating.

If you're making the recipe from the CYD Kitchen, you'll be able to find the Mingle Umami Mushroom Gravy right here in The Nourished Pantry.

CYD Kitchen Note

Real food doesn't have to be complicated.

Sometimes it's simply butter, garlic, a heap of colourful vegetables, a protein you enjoy and something delicious to bring it all together.

And if you find a combination you absolutely love?

Make it again. 🤍