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How to make a chicken, mozzarella and spring veggie medley

BY FareShare

14th Mar 2024 Recipes

3 min read

How to make a chicken, mozzarella and spring veggie medley
Food waste is a huge problem in the UK and beyond, so why not try this recipe from FareShare and Chris Clyburn (FullCrumb Kitchen) to put some of your leftovers to good use?
This is such a versatile dish that sings of spring. It utilises a lot of the surplus food we receive here at FareShare Yorkshire. The beauty of the dish is in its simplicity, allowing a few ingredients to really sing. You can change it up a bit by swapping the peas for broad beans, the potatoes for carrots, and so on. 
"This is such a versatile dish that really sings of spring"
Asparagus works well with this dish too, or you can even try throwing in kale or cavolo nero in place of the spinach. You can also mix up the herbs by adding in fresh mint or parsley and when it comes to the cheese, a mature cheddar works well with the chicken too.


  • 2 x chicken breasts (butterflied) 
  • Olive oil 
  • 60g grated mozzarella
  • 1 x Veg stock cube
  • 200g new potatoes (washed and halved, or one large potato cubed)
  • 1 courgette (washed and cubed)
  • 150g frozen peas
  • 1 x handful spinach (washed)
  • 1 x handful fresh basil (washed and torn)
  • Juice of half a lemon


1. Start by preheating your oven to 190°C. Butterfly your chicken breasts (you can keep them whole but increase cooking time).
2. Place the chicken breasts on a baking tray, drizzle over a little olive oil and divide the cheese between the two breasts by sprinkling it on top. Place on the top shelf of the oven and cook for 20–30 minutes.
3. Meanwhile, place a pan of water on the hob, bring to the boil, turn to a simmer add in the stock cube followed by the potatoes and cook for around 10 minutes or until they are just tender.
4. Add in the courgette and peas and cook for a further 5 minutes. Add in the spinach, stir until wilted.
5. Drain the veg through a colander, collecting some of the stock in a separate bowl. Add the torn basil to the pan with the veg, and the lemon juice. Season with salt and pepper. Divide between two serving dishes.
6. Check your chicken is cooked thoroughly, place carefully on top of the veg and pour in some of the stock.

To butterfly the chicken

  • Place the chicken breast on a chopping board and put your hand flat on top of it.
  • Use a knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
  • Open out the breast so it's flat.
  • You can put cling film over it and roll it with a rolling pin to get it even thinner if you prefer. 

About FareShare and Chris Clyburn

FareShare is the UK’s biggest charity tackling food waste for social good. FareShare works with the food industry to take good to eat surplus food, which might otherwise go to waste, and redistributes it across a nationwide network of 8,500 charities and community groups, working tirelessly to tackle the root causes of poverty. 
"FareShare is the UK’s biggest charity tackling food waste for social good"
Across the UK, 18 network partner charities support the work of FareShare by distributing food to charities within their region. One of these is FareShare Yorkshire, which is based in Barnsley.
Chris Clyburn has been project manager of the FullCrumb Kitchen at FareShare Yorkshire since 2020. Part of his role is to teach frontline charity workers and individuals how to cook nutritious meals on a budget, with a special focus on surplus ingredients which FareShare Yorkshire redistributes to 400 charities each year.
To support FareShare and get more food to people who need it, visit
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