Super Hot Chicken and Mushroom Toast Topper

I like most can find cooking a chore. Some days I want to throw flavours together. Add rice, add stock throw in the tomatoes that have disintegrated in the fridge and make it into a masterpiece. Well, edible. Not all days are like this. But, not all days can be takeaway days either. The purse and the belly might get a little angsty. So, I make different types of toast topper.

Today I share with you my secret super supper. Tongue twister I know. This is a meal that I throw together at least once a week. It works as a quick supper, a late brunch or just lunch. It’s delicious and healthy too.

Chicken and Mushroom Toast

Put in your trolley

(Serves 1)

1 piece of bread. (I used brown but you could use sour dough, white, seeded.) 

130g chicken

100g of mushrooms 

Low Cal Cooking Spray

30g of 0% yoghurt 

20ml (depending on your tastebuds) of West Indian Original Hot Pepper Sauce

10g of rocket (if you like it.) 

West Indian Hot Pepper Sauce

Step 1

Slice the mushrooms and the chicken into chunky pieces. Heat low cal cooking spray in a non-stick pan. Throw in the mushrooms and cook on high(ish) heat until they are a browning. (or Caramalised.)

Step 2

Add the yoghurt and cook till it melts in with the chicken and mushroom. Pour in the hot sauce and  stir. Leave on a low heat.

Step 3

Toast the bread and then top with the chicken/mushroom mix. Season liberally with black pepper and add rocket (if you fancy.)

Chicken and Mushrooms

Numbers (If you’re bothered)

Always like to add a calorie count. This works out at around 320 calories per serving which is perfect for brunch/breakfast/light dinner. It’s full of protein and is a good start to a portion of veg. Oh and it tastes hella good.

Mushroom and Chicken Toast

Book Recommendation

I’m going to recommend the book I reviewed earlier in the week – Serafina and the Black Cloak. For some reason I think that a fantasy book would work perfectly with this food combo.

 

 

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