Creamy Chicken & Roast Veg Bowls

Creamy Chicken & Roast Veg Bowls

This is such a creamy recipe, you will love it MOB.

Cooking Time (Includes Preparation Time): 1 Hour


Make sure your chicken is nice and crispy for that added crunch.

Feeds: 4 People


  • 8 Chicken Thighs

  • 1 Pack of Wild Mushrooms

  • 1 Pot of Elmlea Single

  • 2 Garlic Cloves

  • 1 Bunch of Thyme

  • 1 Bunch of Rosemary

  • 400g of Brown Rice

  • 2 Peppers

  • 1 Sweet Potato

  • 2 Courgettes

  • 100ml of Apple Cider Vinegar


  1. Preheat your oven to 180°C.

  2. Chop up your courgettes, peppers, sweet potato and place on a baking tray. Drizzle a generous amount of olive oil, add salt and pepper and give it a good stir. Place in the oven for 50 minutes.

  3. Chicken time. Put your chicken thighs in a pan and drizzle some olive oil and salt over the top. Cook on either side until the skin turns golden. 

  4. Get your rice on (follow pack instructions).

  5. Once the chicken is done, remove from the pan and set aside.

  6. Chop up your garlic, rosemary and thyme and add to the pan. Add the mushrooms and the cider wine vinegar.  Pour in the Elmlea Single and give everything a good stir. 

  7. Add the chicken back into the pan and pour in the resting juices for extra flavour. Give a good grinding of salt and pepper.

  8. Once your veggies and rice are done, time to serve! Place the chicken and veggies on a bed of rice and enjoy!