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Chicken & Root Vegetable Hot Pot

Filling yet healthy, this is a lovely balanced meal for one with minimal effort. Created by one of our GBF Awards judges Miguel Barclay

10 minutes prep, 35 minutes cook

Serves 1

Ingredients

1 skinless chicken thigh

½ onion, sliced

1 carrot, roughly chopped

½ tsp plain flour

½ stock cube (any flavour)

½ mug of water

1 potato, sliced

Pinch of dried oregano

Oil (any)

Method

Preheat your oven to 180°C/Fan 160°C/Gas 4. Season and pan-fry the chicken thigh in a splash of oil over a medium heat for about 5 minutes on each side, adding the onion and carrot halfway through.

Stir in the flour and continue to cook for a further minute before crumbling in the stock cube and adding the water. Stir and simmer for a couple of minutes.

Remove the chicken and shred using two forks, then transfer everything to a small ovenproof dish. The liquid needs to cover the chicken and veg, so add more water if needed.

Top with the sliced potato, drizzle with olive oil and sprinkle over salt, pepper and oregano.

Cook in the oven for about 30 minutes, or until the potato looks golden and delicious.