This one pot was really tasty. We are still on the 5:2 diet and I can’t believe this was only 244kcal as it tasted really good. Mustard and chicken go so well together and this was no exception. It is a simple dish but really comforting, perfect for mid week.

Ingredients (serves 2)

• 4 new potatoes
• bunch of rainbow swiss chard
• 1 tsp olive oil
• 1 large or 2 small skinless chicken breast
• salt and pepper
• 250ml chicken stock
• 1 tsp cornflour (dissolved in a little cold water)
• 1 tbsp wholegrain mustard
• 1 tsp honey
• 1 tsp balsamic vinegar

Directions

1. Place the potatoes and Chard stalks in a cold salted water and bring to the boil. cook for around 10 minutes or until the stems and potatoes are tender. Add the chard leaves 2 minutes before the end of cooking time. Drain and return to the warm pot and cover.
2. Heat the olive oil in a wide and deep frying pan over a medium-high heat. Season the chicken breast all over with salt and pepper and fry for 5-6 minutes each side. Pour in the stock and bring to a simmer. Slowly stir in the cornflour and allow to thicken.
3. Cook at a brisk simmer for 5 minutes. Stir in the mustard, honey and balsamic vinegar.
4. Add the potatoes and chard to the pan and stir to coat. Heat through for t2 more minutes. Serve and enjoy.