This is a comfort dish to help you stay on track with your weight loss goals, without the added hunger or restrictions and is the most delicious addition to your weekly winter menu.
This recipe is:
Easy, hearty and delicious
Family-friendly
Veggie packed and versatile (use what’s in your veg crisper)
Includes a serving of protein
High in fiber and nutritionally dense
YOUR SHOPPING LIST
1 medium brown onion, roughly chopped
1 clove of garlic, minced
1 medium carrot, roughly chopped
1 small zucchini, roughly chopped
¼ cup of frozen peas
1 cup of mixed mushrooms, roughly chopped
400-500g of chicken thighs, trimmed and roughly diced
1 handful of parsley, roughly chopped
½ teaspoon of dried thyme
1 tablespoon of apple cider or red wine vinegar
150ml of bone broth or stock of your choice
1 sheet of quality puff pastry, can use gluten-free as well
Olive oil
Salt and pepper
THE RECIPE
Heat the oven to 200 degrees celsius
Heat a tablespoon of olive oil in a medium, ovenproof frypan (approx 30-40cm)
Fry the onion and garlic till translucent and add the chicken thighs and thyme, cook till browned (approx 6-8mins)
Add the carrot, zucchini, peas, mushrooms and parsley, stir to combine (approx 4mins)
Remove from the heat and season with salt and pepper
Stir through the vinegar and add the bone broth/stock
Fit the pastry sheet over the pan and tuck in any edges
Lightly score the pastry, in a cross pattern and brush with olive oil
Place in the oven and bake for 20-30mins until puffy and golden brown
Meanwhile, prepare your sides - Try serving with mashed sweet potato, potato, pumpkin or cauliflower or steamed lemony broccoli or with a crunchy side salad
Note: if the pastry is not within your liking - Try boiling and mashing 1 large sweet potato and crumbling it on top of the chicken and vegetable mixture ~ more like a shepherd's pie, and bake in the oven.
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Alex