Chicken, Pumpkin and Bean Casserole

GF, DF AND RSF - serves 4

Ingredients:

• 2 large chicken breasts

• 1/4 kent pumpkin diced

• 1 leek chopped

• 250g green beans

• 2 garlic cloves

• Salt and pepper

• 1 tsp sage

• 1 tbsp rosemary

• 1 cup rinsed quiona

• 2 cups vegetable stock

• 1 can coconut milk 240ml

• 3 cups spinach

  Method:

  1. Preheat oven to 180 degrees C.

  2. In a heated frypan, add the chicken and a good pinch of salt and pepper. Cook until chicken is cooked through. Remove and set aside.

  3. While this cooks add the quinoa and vegetabe stock to a pot and bring to the boil , reduce to a simmer and let cook until liquid is absorbed and quinoa is fluffy.

  4. Meanwhile, add the leek, garlic, sage, rosemary and 1 tbsp of olive oil to the pan and cook for 5 minutes.

  5. Now add the pumpkin and beans to the leek mixture and let cook for 10 minutes.

  6. Now add the chicken back in with the coconut milk and spinach. Season to taste.

  7. Stir well and let cook for a further 5 minutes before serving,