Another fantastic weeknight meal from Food Before 5 – this was a huge time-saver for me, because it lasted us for 2 nights, so gave me a day off cooking! It’s delicious, packed with veges, cheap, easy and quick to prepare. PLUS, without any rice or extras, comes in at just 244 calories per serve!
Ingredients (serves 6 – 244 calories per serve)
1 tablespoon olive oil
600g chicken thighs
1 brown onion
2 stalks celery, choppe
2 carrots, peeled and chopped
200g button mushrooms, chopped
100g bacon, chopped
3 cloves garlic, crushed
2 x 400g tins crushed tomatos
2 tablespoons tomato paste
1/2 teaspoon brown sugar
1 tablespoon balsamic vinega
3 teaspoons mixed dried herbs
250mL chicken stock
Heat oil in a large saucepan. Brown chicken over medium-high heat, then remove from pan.
Add onion, celery and carrot to pan and cook, stirring occasionally, until onion is soft.
Add mushrooms, bacon and garlic and cook for about 5 minutes.
Add remaining ingredients and mix well. Bring to the boil, then reduce heat and simmer for about 40 minutes.
Serve with steamed brown rice or cauliflower “rice”.