Chicken Breast served with steamed Broccoli and Spinach with Mushrooms in a spicy Tomato stew.

(I have also had this meal with Salmon and it Tasted FAB!!!)

Ingredients

2 chicken Breast
6 mushrooms
Broccoli
120g of fresh spinach
1 tin Plum tomato
sea salt
Cajun seasoning
1 Scotch Bonnet
1 Red onion
1 Maggi cube
Olive Oil 
1 Garlic Clove for Sauce
1 Garlic Clove for Chicken

Equipment
Blender
Steamer- Use a Pot with a Lid if you do not have a steamer.
Pots  
Frying Pan 

Prep
1. Season chicken Breast with Garlic, Cajun seasoning and some sea salt. Leave to marinate for Minimum 20 Minutes for Maximum taste.
2. Grease a Pot with Olive oil and heat it up. 
3. Spicy Sauce- Blend the tin or Tomato, scotch bonnet and onion together. Blend for a few second and not until the combination is consistent.
4. Pour the Blended ingredients into the Greased Pot and put the Lid on. Steam on a Low temperature for 20 minutes and then add the one Maggi cube, Garlic and some sea salt. Continue to steam for 10 minutes
5. Whist sauce is steaming, place the chicken in the Grill/ George Foreman
6. Steam the Broccoli- This can be done in a steamer or by steaming it in a covered Pot with 5 table spoons of water On a low heat for 7 minutes.
7. Drizzle a Frying Pan with olive oil and fry the Mushrooms until they are brown.
8. Once the Mushroom is done, Add the Mushrooms, steamed Broccoli and the uncooked Spinach to the sauce. Cook it for an additional 5-10 Minutes
9. Serve the Chicken Breast and the Veg and you are ready to go!!