Chicken and lemon casserole
One of my favourite syn-free one-pot wonders- ideal for all the family
10 mins
45 min
549 kcal
10 mins
45 mins
549 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
I love this recipe, it’s real home-cooked comfort food. It’s got lots of lovely speed veggies in it, there are no syns, and it’s really tasty. For me it’s a lovely Sunday lunch roast alternative, and the kids love it too.
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Chicken and lemon casserole
Servings: 4
One of my favourite one-pot wonders- ideal for all the familySyn-free
Print Recipe
Ingredients
- 6 boneless chicken thighs or 4 chicken breasts, chopped
- 1 onion finely chopped
- 2 sticks celery finely chopped
- 2 cloves garlic finely chopped
- 2 large carrots chopped
- 500 ml chicken stock
- 1 unwaxed lemon cut into slices
- 200 g green beans
- handful fresh chopped parsley
- salt and pepper
- Frylight
- 12 new potatoes halved, or 6 regular potatoes, chopped into chunks
Instructions
- Spray a large non-stick casserole dish with low calorie cooking spray. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
- Add the onion, celery and garlic, and cook for a few more minutes until softened
- Add the carrots, chicken stock, potatoes and lemon slices, season well, cover with a lid, and simmer gently for 30 minutes, being careful not tp let it boil up. If the stock doesn't quite cover the veg then add a little more water so everything's immersed
- Mix in the green beans, place the lid on and simmer for a further 5-8 minutes.
- Check that the potatoes are cooked through, and serve sprinkled with chopped parsley (remove the lemon slices as you serve)
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