Chicken and lemon casserole

Chicken and lemon casserole

One of my favourite syn-free one-pot wonders- ideal for all the family

time

10 mins

pan

45 min

fire

549 kcal

time

10 mins

pan

45 mins

fire

549 kcal

Chicken and lemon casserole

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 family
Syn-free
Print Recipe
10 mins
45 mins

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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