Chicken and lemon casserole
BY:
Pip
PUBLISHED:
UPDATED:
One of my favourite syn-free one-pot wonders – ideal for all the family
10 mins
45 mins
549 kcals
serves 4
CHICKEN AND LEMON CASSEROLE
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.
Chicken and lemon casserole
- Total Time: 55 minutes
- Yield: 4 1x
Description
One of my favourite one-pot wonders- ideal for all the family
Syn-free
Ingredients
Scale
- 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)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
