One-Pot Lemon Herb Chicken and Vegetables

Kcal: 485 |

P: 29 |

F: 26 |

C: 38 |

Fiber: 8

Ingredients

Chicken thigh: 150g (5 oz, boneless, skinless), Broccoli: 100g (1 cup, florets), Carrot: 80g (1 large, sliced), Potato: 100g (1 small, diced), Lemon: 30g (2 slices + 1 tsp juice), Garlic: 6g (2 cloves, minced), Water: 120ml (1/2 cup), Olive oil: 10ml (2 tsp), Fresh thyme: 2g (1/2 tsp, chopped) or dried thyme: 0.7g (1/4 tsp), Fresh rosemary: 2g (1/2 tsp, chopped) or dried rosemary: 0.7g (1/4 tsp), Dried oregano: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste

Nutritional info:

Meal Type: dinner

Dietary Suitable for: High Protein

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat 10ml olive oil in a large skillet over medium heat. Add 6g minced garlic and sauté for 1 minute. 2. Add 150g chicken thigh (boneless, skinless, cut into bite-sized pieces for faster cooking), and cook for 2-3 minutes per side until lightly browned. 3. Add 100g diced potato, 80g sliced carrot, 30g lemon (2 slices + 1 tsp juice), 2g chopped fresh thyme (or 0.7g dried thyme), 2g chopped fresh rosemary (or 0.7g dried rosemary), 1g dried oregano, and a pinch of salt and black pepper. 4. Pour in 120ml water, cover, and simmer for 15-20 minutes until the chicken is cooked through and the potatoes and carrots are just tender. 5. Then, add 100g broccoli florets, re-cover, and simmer for another 5-7 minutes until the broccoli is bright green and just tender. 6. Remove the lid and let any excess liquid reduce if needed. Stir in 5g chopped fresh parsley. 7. Season with salt and black pepper to taste at the end.

Menopause Benefits

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