I've got your winter warmer, meal prep and delicious all rounder covered right here!
1kg chicken thigh
1 lemon, juice and zest
1 fennel bulb, sliced (remove the stem and leaves and use in a salad)
6 tuscan kale leaves, chopped
1 carrot, chopped
1 cup celery leaves
1 onion, diced
4 cloves garlic, crushed
1/4 cup lemon thyme, chopped fine
1 cup broth or stock
Pinch of salt and pepper
Pre heat the oven to 200°C
Heat a pan on the stove to medium and add a little coconut oil.
Sear the chicken thighs for 3 minutes each side, until slightly brown and crispy but not cooked through.
Whilst the chicken is searing, add all the other ingredients to a medium sized baking dish.
Once the chicken thighs are seared, add them to the baking dish and use tongs to mix the ingredients through, coating the chicken with the juices and lemon zest.
Pop the dish in the oven and cook for 40 minutes, or until the chicken and vegetables are cooked through.
Serve with a side of vegetables salad and roast potatoes.
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