Comfort Food Chicken and Veggies

Comfort Food Chicken and Veggies

Health Rating
Prep Cook Ready in Servings
5 min 40 min 45 min 2
Scheduled for:
Lunch on Wednesday
Leftovers:
Dinner on Thursday

Ingredients for 2

Show Original

4 thigh(s) Chicken thighs, bone-in, skinless
1 1/3 large Carrots (chopped)
1 1/3 cup Butternut squash (cubes)
2/3 Green/yellow string beans, raw
2/3 small mushroom(s) Button mushrooms
2/3 onion(s) Sweet onion (sliced)
1/4 cup Chicken broth (stock)
2 tsp Rosemary, dried
2/3 tsp Coconut oil
0 Salt (to taste)
0 Black pepper (to taste)

Instructions


In a large cooker (deeper frying pan with a lid), heat the oil over medium high heat. Salt and pepper the chicken. Place skin down into the cooker and brown for about 5 minutes, then flip it over and brown for another few minutes.

Add in the butternut squash, carrots, broth and about half of the rosemary. Salt and pepper some more. Lower heat to medium high and cover for 20 minutes.

After 20 minutes, add the rest of the ingredients. You can add a bit more salt and pepper. Make sure that there is still a bit of broth in the cooker. If not, add just a bit more. It will make the chicken nice and tender, and will give you a nice gravy-like sauce at the end. Cover and cook for another 15-20 minutes.

Nutrition Facts

Per Portion

Calories 383
Calories from fat 111
Calories from saturated fat 31
Total Fat 12.3 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 2.5 g
Cholesterol 152 mg
Sodium 326 mg
Potassium 1140 mg
Total Carbohydrate 25.4 g
Dietary Fiber 4.2 g
Sugars 10.1 g
Protein 43 g

Dietary servings

Per Portion


Meat 2.3
Vegetables 3.3

Energy sources


Pygal26%444.1058920989411135.07924317735229%428.75528834849973267.958785338399445%293.4069310823729180.7977848408396326%29%45%CarbohydratesFatProtein
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