| 220g | Chicken | 106 Cals/100g | 1.1g Fat/100g |
| 10g | Plain Flour | 334 Cals/100g | 1.3g Fat/100g |
| 1/2 bunch | Salad Onions | 36 Cals/100g | 0.1g Fat/100g |
| 75g | Apricots (ready to eat, dried) | 165 Cals/100g | 0.6g Fat/100g |
| 150ml | Semi-Skimmed Milk | 49 Cals/100g | 1.7g Fat/100g |
| 50g | Cheddar Cheese | 410 Cals/100g | 34.4g Fat/100g |
| 20g | Breadcrumbs | 220 Cals/100g | 2.9g Fat/100g |
| 1 tbsp | Parsley | ||
| 1 clove | Garlic | ||
| 1 tbsp (15ml) | Olive Oil | 823 Cals/100g | 0.4g Fat/100g |
| Baby Carrots | 22 Cals/100g | 0.1g Fat/100g | |
| Sugar Snap Peas | 26 Cals/100g | 91.4g Fat/100g |
Slice Chicken into strips.
Chop Salad Onions, Apricots, Parsley.
Grate Cheese, Breadcrumbs.
Preheat oven to 190C.
Put on water for vegetables.
Heat Olive Oil and Garlic in a saucepan. Add Turkey/Chicken. Sprinkle in Flour and add Salt & Pepper. Cook for 2/3 minutes until sealed.
Stir in Salad Onions, Apricots, Milk. Cook for further 2/3 minutes until thickened.
Stir in 3/4 of Cheese. Pour into ovenproof dish.
Mix together Breadcrumbs, Parsley and remaining Cheese. Sprinkle over top.
Cook in oven for 15 minutes.
Cook vegetables.
| Bake | 845 Cals total | 37.1g Fat total |
| Baby Carrots | 22 Cals/100g | 0.4g Fat/100g |
| Sugar Snap Peas | 26 Cals/100g | 0.1g Fat/100g |