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), Chicken broth: 120ml (1/2 cup), Olive oil: 10ml (2 tsp), Fresh thyme: 2g (1/2 tsp, chopped), Fresh rosemary: 2g (1/2 tsp, chopped), Dried oregano: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Heat 5ml olive oil in a large skillet or Dutch oven over medium-high heat. 2. Season 150g chicken thigh with 1g salt and 1g black pepper. 3. Add the chicken to the skillet and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside. 4. In the same skillet, add 5ml olive oil, 6g minced garlic, 2g chopped thyme, 2g chopped rosemary, and 1g dried oregano. Cook for 30 seconds. 5. Add 100g diced potato and 80g sliced carrot. Cook for 5 minutes, stirring occasionally. 6. Add 120ml chicken broth and bring to a simmer. 7. Return the chicken to the skillet, reduce heat to low, cover, and cook for 15 minutes. 8. Add 100g broccoli florets and 30g lemon slices. Cover and cook for another 5 minutes, until broccoli is tender-crisp and chicken is cooked through. 9. Drizzle with 1 tsp lemon juice. 10. Garnish with 5g chopped parsley before serving.
